We used a simple ragu of Argentinian chorizo, onions, carrots, garlic and canned tomatoes as the sauce, but feel free to use another sausage or omit it entirely--use whatever tomato based sauce you prefer. In a large mixing bowl combine the pasta and ragu with a half cup of peas, a handful of chopped parsley and about a half pound of cubed fresh mozzarella. Mix these ingredients together and set aside. Coat the bottom and sides of a baking pan with extra virgin olive oil and pour in the mixed pasta, chorizo and peas. Pour about a half a cup of milk over the pasta dish and bake for around a half hour to forty minutes in a 375 degree oven. Serve with a little more chopped parsley and freshly grated Parmigiano Reggiano.
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