11 ounces penne
8 ounce carton mascarpone
2 teaspoons whole wheat mustard
4 scallions, thickly sliced
9 ounces chorizo sausage, cut into chunks
7 ounces diced taleggio cheese
salt and ground black pepper
Cook the pasta in a large pan of boiling. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the mascarpone melts and coats the penne. Stir in the scallions, chorizo, cheese and season; then turn the mixture into an ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown.