Spanish-Inspired Chorizo Rosé
Prep Time
Cook Time
- 250 g - Chorizo Sausage, uncased
- 227 g - Fresh Penne
- 113 g - Baby Spinach
- 7 g - Parsley
- 1/2 unit - Lemon
- 370 mL - Crushed Tomatoes with Garlic and Onion
- 100 g - Ricotta Cheese
- 1/4 cup - Parmesan Cheese, shredded
- 56 mL - Cream
- 2 tbsp - Tomato Sauce Base
- 1 tbsp - Smoked Paprika-Garlic Blend
- 1/2 tbsp - Oil*
- 0.38 tsp - Salt*
- 0.38 tsp - Pepper*
- 1
Before starting, wash and dry all produce. Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Meanwhile, roughly chop spinach. Add Smoked Paprika-Garlic Blend and tomato sauce base, then season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
- 2
Add crushed tomatoes, cream, Parmesan and 1/2 cup water (dbl for 4 ppl) to the pot with chorizo. Bring to a boil over high heat.Stir in penne, then reduce heat to medium.
- 3
Simmer uncovered, stirring often, until penne is tender, 3-4 min. Remove the pot from heat. Add spinach and stir until wilted, 1-2 min. Season with salt and pepper, then stir to combine.
- 4
Meanwhile, finely chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Add ricotta, half the parsley, 1/4 tsp lemon zest, 1/2 tbsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper (dbl all for 4 ppl) to a small bowl. Stir to combine.
- 5
Divide penne between bowls. Dollop ricotta over top. Sprinkle over remaining parsley.