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.
Chorizo Sausage, uncased
Parmesan Cheese, shredded
Tomato Sauce Base
Not included in your delivery
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.