1 pound penne pasta
3 cups cherry tomatoes
2 tsp olive oil, plus drizzling
Salt and pepper
1 package of Purnell’s Chorizo* Sausage, casings removed and finely chopped
6 tbsp butter
1/2 cup all-purpose flour
4 cups milk, warm
1 tsp dry mustard
1 tbsp hot sauce
1 tbsp Worcestershire sauce
2 cups shredded Monterey pepper jack
1 cup sharp white Cheddar
1 (2.7-ounce) can fried onions
*If you cannot find Chorizo, a spicy Italian sausage can be substituted.
Heat oven to 350 degrees F.
Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.
Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.
Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.
Melt 6 tablespoons butter in a large sauce pot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.
Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.