Penne with chorizo and creamy tomatosauce
Ingredients
450g
penne pasta
25g butter
1 tsp finely chopped rosemary
700g ripe tomatoes, peeled and diced
salt and ground pepper
pinch sugar
175-225g chorizo or kabanossi sausage
pinch crushed chilies
150ml oz cream
3 tbsp finely chopped flatleaf parsley
4 tbsp grated parmesan
25g butter
1 tsp finely chopped rosemary
700g ripe tomatoes, peeled and diced
salt and ground pepper
pinch sugar
175-225g chorizo or kabanossi sausage
pinch crushed chilies
150ml oz cream
3 tbsp finely chopped flatleaf parsley
4 tbsp grated parmesan
Let's begin by
melting the butter in a sauce pan. Add the chopped rosemary and
diced tomatoes.
Season with salt, pepper and sugar. Cook the sauce for 5 minutes, until the tomatoes are beginning to soften.
Season with salt, pepper and sugar. Cook the sauce for 5 minutes, until the tomatoes are beginning to soften.
Slice the sausage into 5mm rounds and add to the sauce with the crushed chilies.
Add the cream and chopped parsley, and allow to simmer for 3-4 minutes. Stir frequently until the cream has reduced by half, and remove the pan from the heat.
Cook the pasta al dente, drain and stir into the sauce with the grated parmesan. Sprinkle with the remaining parsley, and serve. Enjoy!
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