Recipe for a warm, creamy, sage-infused Penne Pasta dish with Chorizo & Courgettes
1/4 onion – peel & chop finely
1 chorizo sausage – slice at an angle (½ cm)
1 courgette – trim ends & dice (1cm)
1/2 tsp dried sage
1/2 clove garlic – peel, grate finely & chop
20g hard cheese – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Penne: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the penne and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain (reserving the pasta water for the sauce) and drizzle with a little olive oil to keep it from sticking together.
Chorizo courgette mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion, chorizo, courgettes and sage with a pinch of salt and sauté for 5 minutes until golden. Add the garlic in the last minute, then add the pasta water (1 tbsp) to deglaze the pan. Pour in the cream and let it simmer (gently boil) for 1 minute, then season with salt and pepper. Add the pasta and mix through with a little more pasta water to loosen, if necessary.
Serve topped with the hard cheese and a good crack of black pepper.
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