Chicken Italia Caprese Pasta

Serves 2–3

Big flavour, zero overthinking.

This loaded pasta brings together HECK! Chicken Italia sausages with pesto-coated pasta, salty prosciutto, creamy mozzarella and punchy sun-dried tomatoes. Fresh, rich and packed with flavour in every bite.

Ingredients

• 2 HECK! Chicken Italia sausages
• 150g pasta (radiatori works well)
• 50g black olives
• 60g sun-dried tomatoes
• 100g sliced chorizo
• 1 fresh mozzarella ball, torn
• 4 slices prosciutto
• 100g green pesto
• A handful of pine nuts
• Fresh basil, to garnish
• Fresh Parmesan, to garnish

Method

1. Cook the pasta
   Bring a large pan of salted water to the boil and cook the pasta until al dente. Drain, then stir through 3–4 tablespoons of pesto while still warm.
2. Cook the sausages
   Fry the Chicken Italia sausages over medium heat until golden and cooked through. Slice and set aside.
3. Build the dish
   Transfer the pesto pasta to a serving bowl. Add the olives, sun-dried tomatoes and sliced chorizo, then gently mix through.
4. Layer it up
   Tear over the mozzarella and drape the prosciutto across the top. Add the sliced sausages.
5. Finish & serve
   Spoon over an extra touch of pesto, then finish with fresh basil, pine nuts and a generous grating of Parmesan.

Top Tip

Lightly toast the pine nuts in a dry pan for a few minutes to bring out their flavour.