HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpanish Inspired Chorizo Rosé
Spanish-Inspired Chorizo Rosé

Spanish-Inspired Chorizo Rosé

with Fresh Penne and Lemony Ricotta Clouds

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Make a fantastic meal as fast 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 lemon-infused ricotta clouds.

Tags:One PotQuick

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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


227 g

Fresh Penne


113 g

Baby Spinach

7 g


½ unit


370 mL

Crushed Tomatoes with Garlic and Onion

100 g

Ricotta Cheese


¼ cup

Parmesan Cheese, shredded


56 mL



2 tbsp

Tomato Sauce Base

1 tbsp

Smoked Paprika-Garlic Blend


Not included in your delivery

½ tbsp


0.38 tsp


0.38 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat44 g
Saturated Fat20 g
Carbohydrate93 g
Sugar16 g
Dietary Fiber9 g
Protein47 g
Cholesterol162 mg
Sodium2020 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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