Penne with tomatoes, chorizo and cream
This simple pasta dish can be on the table in half an hour and the chillies pack an impressive punch.
By Darina Allen
From Saturday Kitchen
Ingredients
- 25g/1oz butter
- 1 tsp finely chopped fresh rosemary
- 700g/1lb 9oz fresh ripe tomatoes, peeled, seeds removed and diced
- pinch sugar
- 175–225²µ/6–8´Ç³ú chorizo or kabanossi sausage
- pinch crushed chillies
- 125–175ml/4–6fl oz cream
- 3 tbsp finely chopped fresh flatleaf parsley
- 450g/1lb dried penne pasta
- 4 tbsp freshly grated Parmesan
- salt and freshly ground black pepper
Method
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 3–4 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.
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