Chorizo and Fresh Penne Rosé
with Parmesan-Ricotta Clouds
Make a fantastic meal in as little as 20 minutes with the help of quick-cooking fresh penne pasta! Smoky chorizo is the base of a dreamy rosé sauce, paired with spinach, Parmesan and creamy ricotta clouds.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
227 g
Fresh Penne
(Contains Wheat)
113 g
Baby Spinach
7 g
Parsley
1 unit
Crushed Tomatoes
100 g
Ricotta Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
½ tsp
Sugar
¼ tsp
Chili Flakes
½ tsp
Garlic Salt
Not included in your delivery
½ tbsp
Oil*
0.31 tsp
Salt*
0.38 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Heat a large pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Meanwhile, roughly chop spinach.Add tomato sauce base to chorizo, then season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
Add crushed tomatoes, cream, half the garlic salt (use all for 4 ppl), half the Parmesan, 1/2 tsp (1 tsp) sugar and 1/2 cup (1 cup) water to the pot with chorizo.Bring to a boil over high heat.Stir in penne, then reduce heat to medium.
Simmer uncovered, stirring often, until penne is tender, 3-4 min.Remove the pot from heat.Add spinach and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Reference heat guide.) Stir until spinach is wilted, 1-2 min. Season with pepper, to taste, then stir to combine.
Meanwhile, finely chop parsley.Add ricotta, half the parsley, remaining Parmesan, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a small bowl. Stir to combine.
Divide penne between bowls. Dollop ricotta over top. Sprinkle with remaining parsley.
