Chorizo Pasta Bake

Yip, another stodgy dish for those winter evenings. You can always have a smaller portion, and serve with salad, if you want the less guilty version...

You will need:

Pasta, cooked - preferably shapes, not long, thin or flat stuff, about 50-75g per person, depending on appetites ;-)

Chorizo - half a "ring" is more than enough for two people.

One onion

One tin of chopped tomatoes

Sweetcorn, fresh or frozen

Fresh tomatoes - some for the garnish

Mozzarella cheese (you can substitute any sort of cheese really)

 First of all, chop the chorizo into smallish pieces.  Add this to a pan over a medium heat - you don't need oil as the chorizo has plenty within. The chorizo will also release the garlic and paprika flavours that will flavour the whole dish.

Finely chop the onion and add it to the chorizo, keeping the heat at a medium level. Slowly allow the onion to soften; it will absorb some of the oil and the flavouring.

 Add the sweetcorn to the pan once the onions have softened, and leave for another 2-3 minutes.

 Add the tinned tomatoes, and the cooked pasta to the pan. You can also add some chopped, fresh tomatoes. Leave to simmer for 10-15 minutes.

 Place in an oven-proof dish, and then top with slices of mozzarella and tomato. Bake in a pre-heated oven at about 180C for 20-25 minutes, until the cheese is golden-brown.

 Bon appetit!