Penne with chorizo and basil - Everything Anna

Penne with chorizo and basil

It doesn’t matter the type of pasta you use, the magic in this recipe lies in the balance of sweet and spicy! This fabulous dish is quick and easy to make and perfect for any day of the week.
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Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 package (1 pound) penne
  • 2 tablespoons extra-virgin olive oil
  • 1 pound Spanish chorizo sausage, sliced
  • 1 small red onion, sliced
  • 4 cloves garlic, minced
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup good quality chicken stock
  • 2 tablespoons butter, chilled
  • 1/4 cup chopped fresh basil leaves
  • Coarse salt and freshly ground pepper to taste
  • 1 piece (3 ounces) Parmesan cheese, shaved


In a large pot of boiling salted water, cook pasta stirring occasionally, until tender but still rm to bite. Drain and return to pot.

Meanwhile, heat olive oil in a large skillet over medium heat. Add chorizo and cook until slightly brown, about 5 minutes. Add onion, garlic and tomatoes and cook 3 minutes.
Stir in chicken stock and cook 3 minutes. Add drained pasta and cook another 4 minutes or until pasta absorbs sauce. Mix in butter and basil; toss well. Season with salt and pepper. Sprinkle with Parmesan and serve immediately. 

There are two types of chorizo sausage. Spanish chorizo is smoked and dry-cured and can be sliced and added directly to a dish without pre-cooking. Mexican chorizo, made of fresh pork, is sold in links and must be cooked before adding to a dish. To cook, remove casing and crumble into skillet to brown.