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Chorizo and Fresh Penne Rosé
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Chorizo and Fresh Penne Rosé

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.

One Pot

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes


serving amount

250 g

Chorizo Sausage, uncased

227 g

Fresh Penne

(Contains Wheat)

113 g

Baby Spinach

7 g


1 unit

Crushed Tomatoes

100 g

Ricotta Cheese

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL


(Contains Milk)

2 tbsp

Tomato Sauce Base

½ tsp


¼ tsp

Chili Flakes

½ tsp

Garlic Salt

Not included in your delivery

½ tbsp


0.31 tsp


0.38 tsp



Nutrition Values

/ per serving
Calories980 kcal
Fat48 g
Saturated Fat21 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber8 g
Protein47 g
Cholesterol140 mg
Sodium2120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Small Bowl


Cook chorizo

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.

Make sauce

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.

Cook penne and spinach

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.

Flavour ricotta

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.

Finish and serve

Divide penne between bowls. Dollop ricotta over top. Sprinkle with remaining parsley.