Penne With Tomatoes, Chorizo And Cream
This penne pasta dish is a celebration of vibrant flavors and textures. Fresh ripe tomatoes and fragrant rosemary come together to create a luscious sauce that coats each al dente penne noodle. The addition of spicy chorizo adds depth and a satisfying kick, while a touch of cream enriches the dish. Finished with a sprinkle of parsley and freshly grated Parmesan, this recipe is a symphony of savory delights that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- 450g/1lb penne
- 25g/1oz butter
- 1 tsp finely chopped rosemary
- 700g/1½ lb fresh ripe tomatoes
- salt and freshly ground pepper
- , pinch of sugar
- 175-225g/6-8oz chorizo
- pinch crushed chilies
- 125-175ml/4-6 fl oz cream
- 3 tbsp finely chopped flatleaf parsley
- 4 tbsp freshly grated parmesan
Instructions
- Melt the butter in a saucepan and add the rosemary and tomatoes.
- Season with salt and pepper and add the sugar.
- Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.
- Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies.
- Add the cream and two tablespoons of parsley and allow to bubble for 3â4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside.
- Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan.
- Sprinkle with remaining parsley and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.