Elicoidali Spicy Sausage & Pesto Al Forno – Zafarelli Pasta
Spicy chorizo and sun-dried tomato sauce with Zafarelli pasta and mozzarella, baked to golden perfection. Garnished with pesto for a burst of flavor. Servings: 6-8 | Prep: 10 mins | Cook: 70 mins.
Ingredients
- Zafarelli Elicoidali No. 57 500g
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, finely chopped
- 300g fresh chorizo, skins removed
- ½ cup chopped sun-dried tomato
- 700ml tomato passata
- Sea salt & cracked black pepper
- ½ cup grated mozzarella
- Basil leaves to garnish
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