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Finely chop the onion and garlic. Cut the chorizo into slices and cut the tomatoes in half. Chop the mozzarella.
In the pressure cooker, fry the onion, garlic, chorizo slices and cherry tomatoes in hot olive oil for 2 minutes.
Add the penne pasta, water and chopped tomatoes and bring to the boil, then lower the heat and cook for 10 minutes over a medium heat until the liquid has been absorbed completely.
Preheat the oven grill.
Remove from the heat, add the mascarpone, chopped basil and pine nuts. Season and mix.
Sprinkle with mozzarella and parmesan.
Bake under the grill for 6 minutes (depending on the power of your oven).
Serve it straight out of the oven