Spicy chorizo penne
31 min·Italian
Spicy chorizo penne
Ingredients
- 1/2 tbsp olive oil
- 2 chorizo sausages, diagonally cut into 1/2 cm slices
- 5 anchovies, chopped
- 2 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 1/4 cup (60ml) white wine
- Sea salt & freshly ground pepper
- 375g penne rigate
- 1/2 cup fresh basil leaves
- Shaved parmesan, to serve
Instructions
4 steps
- 1
Heat the olive oil in a frying pan over a medium-high heat. Add the chorizo and cook for 1 minute on each side or until golden. Transfer to a plate. Add the anchovies and garlic to the pan and cook for 30 seconds.
1.5 min - 2
Add the tomatoes and white wine. Season with salt and pepper. Bring to the boil. Reduce the heat to medium-low and simmer for 25-30 minutes or until sauce thickens.
30 min - 3
Meanwhile, cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain well.
- 4
Divide the pasta among serving plates. Spoon over the sauce and scatter with basil leaves and shaved parmesan to serve
Progress
0 / 4 steps