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Roasted Cherry Tomato & Chorizo Penne

Serves 2

ingredients:

• 250g (10oz) cherry tomatoes
• 75g (3oz) chorizo sausage, cut into ½cm slices & halved
• ½ red chilli, deseeded and finely sliced
• 200g (8oz) JUVELA Gluten-Free Fibre Penne
  (dry weight)
• 1tsp olive oil
• 150ml (6fl oz) chicken stock
• 1 small onion, peeled and finely chopped
• 1 garlic clove, peeled and crushed
• ¼ tsp ground coriander
• 2tbsp fresh basil, roughly chopped

Method:

Place the tomatoes, chorizo and chilli on a baking tray, season well with freshly ground black pepper and bake in a preheated oven for 10-15minutes. Meanwhile, cook the Penne as per instructions on pack. Drain and rinse thoroughly with boiling water.

Heat the oil in a large frying pan and fry the onion and garlic for a few minutes until soft. Add the ground coriander and stock; then add the tomatoes and chorizo (to reduce the fat content further, use a slotted spoon so that any fat from the chorizo remains on the baking tray). Stir in the basil and simmer gently for a couple of minutes, then spoon over freshly cooked pasta. Sprinkle with a little parmesan cheese to serve.