Back to school is in full swing in households across Canada. Here’s a delicious fall recipe from Michael Varga, @VargaCooks, that’s quick, easy, and fun for the whole family! Michael recommends this for those nights you’re trying to get to dance, hockey, or even doggie obedience class!
- 1 pack Grimm’s Chorizo Sausage
- 1 pint baby tomatoes
- 1 ball burrata cheese
- Fresh herbs of choice
- I like basil, Italian parsley, or thyme
- 500 grams of your fave pasta
- Olive oil
- Parmesan cheese to taste
- Salt to taste
- Bring water to a boil in a medium-sized pot. Once boiling add a tbs of kosher salt and a glug of olive oil. Drop the pasta in and cook as directed to al dente.
- While pasta is cooking, add 2 tbs of olive oil into a pan on medium-high heat. Add sausages and tomatoes into the pan. Cook for about 3 minutes on one side, flip chorizo and cook for 3 minutes more. Reduce heat and cover. Cook covered for another 7-8 minutes. Until sausage is fully cooked and tomatoes are soft but still intact.
- Take sausages out and slice to your desired size. Mash half the tomatoes in the pan, leave other half of the tomatoes whole.
- Add Chorizo back into the pan. Mix in the cooked pasta. Then nestle in the burrata cheese making a layer on top.
- Using your oven-proof pan, bake in a preheated oven at 425 degrees until cheese is melted. Approximately 4-5 minutes
- Garnish with fresh herbs, grated Parmesan, and some nice salt!