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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chorizo Sausage, uncased(ContainsSoy/Soja)
Crushed Tomatoes with Garlic and Onion
Parmesan Cheese, shredded(ContainsMilk/Lait)
Tomato Sauce Base
Smoked Paprika-Garlic Blend(ContainsSulphites/Sulfite)
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.