Add a tasty zing to your pasta dish with this easy Penne with Chorizo recipe.
10 min prep, 20 min cook
2 cloves garlic, crushed
2 chorizo sausages, thinly sliced
400g can diced tomatoes
1/2 cup red wine
2 tablespoons baby capers
1/3 cup pitted black olives
400g dried penne rigate, cooked and drained
2 cups baby spinach leaves
1/3 cup fresh ricotta
Heat a large frying pan over medium heat and spray with olive oil. Cook the crushed garlic and chorizo, turning occasionally, for 5 min or until golden. Add the tomatoes, red wine, capers and pitted olives. Continue to cook for 5-6 min or until the sauce boils and thickens slightly.
Add the cooked and drained pasta to the tomato mixture and gently toss to combine. Add the spinach leaves and toss until just wilted. Season with salt and pepper to taste. Divide the pasta among serving bowls and top with fresh ricotta to serve.
Source: that's life! TEST KITCHEN (11) Photography: JOE FISHIE
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