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| 1 | Recipe tomato chipotle sauce (see recipe) |
| 4 x ca. 30 g | Mozzarella |
| 4 x ca. 30 g | Freshly grated Parmesan (you can use the packet grated but it always smells like old socks to me) |
| 1 | Handful fresh basil; chopped roughly |
| 8 x ca. 30 g | Dried pasta such as penne rigate or similar |
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Preheat oven to gas mark 6/200 °C. Cook pasta in boiling water until slightly before al dente (it will cook further in the oven). Drain pasta and set aside.
Chop mozarella finely and add to tomato sauce with 3/4 of grated parmesan and 3/4 of basil. Stir, cover and simmer for a few minutes more until cheese melts.
Mix pasta thoroughly with sauce, turn into oiled gratin or lasagne dish. Scatter remaining basil and parmesan over top. Bake in top part of oven for 15-20 minutes until browned on top. Serve with green salad and a good Chianti (eg Antinori) or Rosso di Montalcino (Il Poggione or Col D'Orcia).
Carnivores can also add sliced Italian pizza or luganega sausage (1/4 inch thick sliced on bias) to this when the cheeses are put into the sauce, brown the luganega slices in a little oil first. Spanish chorizo also works well.
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