The Running Chef

Some recipes stumble into your repertoire, trying to appease fussy eaters. In this case, it’s my brother who doesn’t enjoy trying too many new things, but he’s always up for a new pasta bake combination. Smoky chorizo pairs well with sweet peppers, making this chorizo and red pepper pasta bake a stand-out, at least in my brother’s eyes.

The Ease of this Chorizo Pasta Bake

The reason I love this pasta bake also explains why this style of cooking is beloved across the English-speaking world. Italian cooks may dismiss and curse what some consider nothing more than student fodder. Yet, it was the rich Italian culinary traditions that gave us the idea of “pasta al forno”, which literally means “pasta, to the oven.”

But for me, the joy of “Al Forno” is in its relatively low-maintenance cookery. There’s no need for multiple pans, since everything cooks in a pot and then a baking dish. The pasta cooks in the sauce, absorbing it, resulting in a deeper flavour. The “Al Forno cooking process also forces the pasta to expand, releasing its sticky starch, which causes it to stick together and give it a packed texture that holds its shape when served.

5 Reasons why Runners Should Love This Chorizo & Red Pepper Pasta Bake

1. Glycogen Refill Fuels Recovery – Pasta provides a reliable source of energy, replenishing our glycogen stores after a long and/or cold session.
2. Protein & Fat -Predominantly from chorizo, the protein helps muscle repair while the rich fat source results in satiety, helping keep you happy and focused on the next run.
3. Meal Prep Friendly – The packed texture of oven-baked pasta makes it easy to slice and portion for meal prep. It will last for 2-3 days in the fridge, or freeze it in portions and keep it for up to 6 months.
4. Fat Softens Acidity – Some people may baulk at the mascarpone’s fat content, but it may be beneficial. Richness softens the acidity of tomatoes, making them more digestible and lighter on the gut. Especially useful after a long or intense session.
5. Improves Mood – The aroma and sight of bubbling cheese as it melts are enough to trigger an emotional response that signals a well-earned reward, as muscles ache to a rumbling-stomach soundtrack.

What is Chorizo?

Chorizo is a spiced, cured pork sausage from Spain. However, that’s a very generic description of a product whose character shifts depending on where it’s produced. Some sausages are bold, stained with Spanish smoked paprika. Yet, some are tinged with the heat of hot-smoked paprika, which tingles the lips and taste buds. Some are sweeter and smoother. And some might encompass all of the above personality traits.

When Chorizo cooks, it releases fat, as do most sausages and other animal products. Yetwhile most sausages sizzling in a pan might release a delicious base of flavour, chorizo stands out for its bright, vibrant red oil. It’s a flavour base that teases every sense a chef possesses. And it’s this oil that gives this pasta a well-balanced sense of chaos from the sweet smoke, which tastes much better on fatigued legs.

As with anything, it’s important to find a sausage that suits your tastes, as smokier chorizo will give the pasta bake a deeper flavour. If you choose a spicier version, you’ll temper the richness of the cheese and mascarpone. Whatever chorizo you opt for, or source, I promise this pasta bake will leave you feeling satisfied.

Why Mascarpone and Not Cream Cheese

Mascarpone is a soft, set cream cheese from Lombardy, made by adding acid to double cream and heating it gently until it coagulates. The leftover whey drains away, leaving behind a rich, velvet-soft cheese with a fat content of 60-70%.

I’ve chosen mascarpone for a reason and have stubbornly stuck to the full-fat version, as it’s incomparable. It differs from cream cheese in production, richness, and flavour. Cream cheese is made from milk and has a fat content of about 30-40%. Full-fat mascarpone yields a perfectly emulsified sauce that clings to the pasta and the roof of the mouth, leaving every spoonful feeling like an indulgent treat.

Chorizo and Red Pepper Pasta Bake

This smoky spanish inspired Chorizo and red pepper pasta bake is a winning combination.

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Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 People

Course: Main Course

Cuisine: Italian

Calories: 520

Ingredients Method

Ingredients

  

• 40 ml Olive Oil
• 1 Large White Onion Diced
• 1 Small Carrot Diced
• 2 Celery Sticks Diced
• 3 Cloves of Garlic Crushed
• 1 Tsp Oregano
• 2 Tbsp Tomato Puree
• 2 Tins of Chopped Tomato
• 400 ml Vegetable Stock
• 240 g Chorizo Diced
• 2 Red Peppers Diced
• 2 Tbsp Mascarpone
• 300 g Penne Pasta
• 125 g Mozzarella Pulled
• Salt / Pepper to taste.

Method

 

1. Pre-heat the oven to 190oc / gas mark 5.
2. Heat a medium-sized pan on medium heat and add half of the olive oil.
3. Gently cook the onions, carrots, and celery with a pinch of salt until soft and translucent, add the garlic and cook for another minute.
4. Stir in the oregano, and tomato puree, followed by the chopped tomatoes, and stock.
5. Leave the sauce to simmer for 15-20 minutes until the vegetables are soft and the sauce has thickened a little.
6. While the sauce is cooking, heat a clean pan over medium heat and add the remaining oil.
7. Gently fry the chorizo for 2-3 minutes until it begins to colour, then add the red peppers. Cook until the red peppers have begun to soften.
8. Add the blended sauce to the peppers and chorizo and bring to a gentle simmer. Then stir in the mascarpone, and penne pasta.
9. Stir to combine everything, then empty the pan into a large casserole dish. Cover with foil, then bake in the centre of the oven for 20 minutes.
10. After 20 minutes, remove the foil. And top with shredded mozzarella until it’s well covered. Return to the oven for another 15 minutes until the cheese is golden and bubbling.