Penne with tomatoes, chorizo and cream
Method
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Melt the butter in a sauce pan, add chopped rosemary and diced tomatoes.
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Season with salt and pepper and sugar.
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Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.
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Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chilies.
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Add the cream and two tablespoons of chopped flatleaf parsley, and allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside.
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Cook the pasta until it is 'al dente', drain and stir into the sauce with the grated parmesan.
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Sprinkle with remaining flatleaf parsley, and serve.
Ingredients
- 450g/1lb penne pasta
- 25g/1oz butter
- 1 tsp finely chopped rosemary
- 700g/1½ lb fresh ripe tomatoes, peeled, seeded and diced
- salt and freshly ground pepper
- sugar, pinch of
- 175-225g/6-8oz chorizo or kabanossi sausage
- pinch crushed chilies
- 125-175ml/4-6 fl oz cream
- 3 tbsp finely chopped flatleaf parsley
- 4 tbsp freshly grated parmesan
Shopping List
Penne with tomatoes, chorizo and cream
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry