Creamy cajun ricotta pasta with crispy chorizo.

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Step 1

In a roasting dish, add the tomatoes, sliced Pepper and fresh garlic. Bake for 20mins at 200 degress.

Step 2

Once tomatoes and Peppers are cooked, add them to a blender with half a tub of ricotta cheese.

Step 3

Blend until smooth

Step 4

Chop the chorizo and fry in a pan, until really crispy.

Step 5

Cook the pasta. Once cooked add the sauce with paprika, cajun, salt and pepper and 2 heaped tablespoons of Parmesan cheese.

Step 6

Add to a large over proof dish and add fresh coriander and some more Parmesan.

Step 7

Top with fresh grated garlic, the crispy chorizo, fresh rocket, and place the remaining ricotta cheese in the middle of the dish with a sprinkle of chillie flakes and serve.