400 g rigatoni or penne pasta
350 g chorizo sausage, sliced or diced
150 g mozzarella cheese, drained and diced finely
40 g fresh Parmesan cheese, grated
1 jar Bolognese sauce
6 tbsp dry white wine
2 tbsp freshly chopped oregano
1 tbsp freshly chopped parsley
1 tbsp olive oil
12 pitted black olives
4 sun-dried tomatoes, chopped
Freshly chopped flat leaf parsley, for garnish
[Source: Good To Know]
How To Make:
1. Heat oil in a skillet, add the chorizo??, fry for 5 minutes until cooked and crispy.
2. Add Olives, sun-dried tomatoes, bolognese sauce and white wine. Season to taste and stir well. Cook for 15 minutes, until thick.
3. In another saucepan, cook pasta according to package directions until al dente. Drain and add to the tomato sauce.
4. Transfer to a heat resistant dish. Sprinkle cheese, then grilled until golden brown. Sprinkle with parsley.