Cooking with Embers
'Pasta Bake with Meatballs & Chorizo'

West Coast Eagle, Andrew Embley joined us in the Retravision  kitchen again this week for more Cooking with Embers.  Taking advantage of the Asko pyrolytic oven, Embers cooked up a hearty Meatball and Chorizo Pasta Bake.

Not only did the Asko cook to perfection, it has an amazing pyrolytic cleaning function, in which it uses extreme heat to turn baked-on grime to ashes, so you can just wipe away the residue without using chemical cleaners.

And you can get a bonus cooktop valued at up to $1399 when you buy selected Asko ovens at Retravision right now!
Pasta Bake with Meatballs and Chorizo

  • 500g penne pasta

  • 500g meatballs

  • 1 chorizo sausage, sliced

  • 5 tomatoes diced

  • 400g mushrooms sliced

  • 2 cups spinach

  • garlic

  • chilli

  • good quality cheese

  • salt & pepper

Using the same pan, half cook meatballs and set aside.  Fry off mushrooms in some butter (10min) and set aside. Quickly toss chorizo in a hot pan and remove.

Add tomatoes to pan with garlic and chilli and cook over medium heat for 7-10 min or until you have a nice reduction. (if you find it's a bit dry, add a little water)

Cook pasta to al dente and then mix in meatballs, chorizo, mushrooms, tomatoes and spinach.

Add all ingredients to a baking dish, sprinkle with a generous amount of cheese and cook in a preheated oven at 200degrees for about 15min.