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Ricotta & chorizo penne
Ricotta & chorizo penne
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Combine creamy ricotta with zesty sausage and peppery arugula for a delicious pasta dish.
Ingredients:
  • 250g penne rigate
  • 2 chorizo sausages, thickly sliced diagonally
  • 1 brown onion, halved, thinly sliced
  • 1 fresh red birdseye chilli, deseeded, thinly sliced
  • 2 green zucchini, halved lengthways, thickly sliced diagonally
  • 80g (1/2 cup) sun-dried tomatoes, thinly sliced
  • 200g fresh ricotta, crumbled
  • 1 x 80g pkt baby rocket leaves
  • 62.50 ml fresh basil leaves
Instructions:
  • Cook pasta in a pot of salted boiling water according to package instructions until al dente. Drain thoroughly, saving 250ml (1 cup) of the cooking liquid.
  • Heat a non-stick frying pan over high heat. Cook the chorizo, stirring occasionally, for 5 minutes until browned and heated through. Transfer to a heatproof bowl.
  • Saute the onion, garlic, and chili in the pan for 2-3 minutes until the onion is soft. Stir in the zucchini and cook for 5 minutes until tender. Add the tomato and cooking liquid, cook for 2 minutes until heated through.
  • Add the chorizo back to the pan along with the pasta, ricotta, rocket, and basil. Toss everything together until well combined. Season with salt and pepper to taste. Serve in serving bowls right away.

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