Chorizo & Red Pepper Provençale Pasta Bake

INGREDIENTS

• 100g Simply Better Spanish Chorizo Ibèrico De Bellota, diced
• 2 Cloves of Garlic, crushed
• 1 Pack Simply Better Fresh Cavolo Nero, roughly chopped
• 1 Tin Simply Better Italian Chopped Tomatoes
• 2 Packs Simply Better Handmade Roasted Red Pepper Provençale Sauce
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• 1 Pack (400g) Simply Better Italian Fresh Strascioni Pasta
• 1 Pack Simply Better Italian Mozzarella Di Bufala Campana
• 50g Simply Better Parmigiano Reggiano PDO Finely grated

METHOD

1. Heat a frying pan over a medium heat and cook the chorizo until it begins to crisp up, then add the garlic, and cook for 30 seconds before adding the kale and allowing it to cook down for 4-5 minutes until slightly wilted.
2. In the meantime, cook the pasta according to pack instructions, until al dente. Holding back a cup of the cooking liquid.
3. Add the chopped tomatoes (holding back 2 tablespoons for later) and Provençal sauce to the Kale and allow to cook for 2-3minutes. Season with sea salt and freshly cracked black pepper.
4. Add the cooked pasta to the sauce, mix until well combined. Transfer to a casserole dish and top with dollops of the reserved chopped tomatoes, torn mozzarella and parmesan.
5. Place under a preheated grill for 8-10 minutes, until bubbling and golden.