Penne with chorizo & tomato

December 3, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

24393_lHusband and son were out in the field chopping down dead trees and getting rid of old bushes and having a whale of a time. All that hard work meant they were really hungry when they came in the house for lunch, so a hearty dish of pasta was the perfect solution. As we all have a thing for chorizo at the moment, this simple recipe got gobbled up in a very unseemly way! 
400g dried penne pasta
1 tablespoon olive oil
2 (250g) chorizo sausages, sliced
1 medium onion, finely chopped
2 garlic cloves, crushed
Tin tomatoes
  1. Cook pasta in a large saucepan of boiling salted water until al dente and drain.
  2. Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add chorizo for about 3 minutes until all the lovely orange oil has leached out.
  3. Add onion and garlic to the frying pan and cook until tender. Add contents of tin of tomatoes. Stir to combine.
  4. Add contents of frying pan to pasta and stir until warmed through. Season with salt and pepper.
  5. Spoon pasta into warmed bowls.
  6. Add a few strands of rocket and lashings of grated parmesan and pour a lipsmacking glass of red wine

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