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Penne with chorizo and creamy tomato sauce
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Prep Time:
10 minutes
Cook Time:
18 minutes
Total Time:
28 minutes
Transform one recipe into two personalized dishes for both kids and adults with a simple modification at the end.
Ingredients:
  • 400g penne rigate
  • 18.20 gm olive oil
  • 250g chorizo
  • 100g rindless shortcut bacon rashers, chopped (for child-friendly version - see notes)
  • 1 medium red onion, finely chopped
  • 500.00 ml tomato passata sauce
  • 126.25 gm light thickened cream
  • 25g baby spinach (for child-friendly version - see notes)
  • 187.50 ml grated reduced-fat mozzarella cheese (for child-friendly version - see notes)
  • 30g baby rocket
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain the pasta.
  • Heat 1 teaspoon oil in a non-stick frying pan over medium heat. Cook chorizo, stirring occasionally, for 4 to 5 minutes until crisp. Place on a paper towel-lined plate. Wipe the pan clean and return to medium heat. Add another 1 teaspoon oil to the pan. If making a children's version, cook bacon for 3 minutes until golden. Place on a paper towel-lined plate.
  • In a large saucepan over medium heat, sauté onion and garlic in the remaining oil until tender, about 3 minutes. Stir in tomato sauce and cream, season with salt and pepper, then add the pasta back to the pan. Cook everything together for 4 to 5 minutes until heated through.
  • Stir in the chorizo with the pasta in the pan and cook for 2 minutes until heated through. Take off the heat, then add rocket and toss everything together. Divide into bowls, sprinkle with pepper, and serve.

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