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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1 package (1pound) penne

2 tablespoons extra-virgin olive oil

1 pound chorizo sausage, sliced

1 small red onion, sliced

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1/2 cup chicken stock, Knorr gel packs

1/4 cup chopped fresh basil leaves

Course salt and freshly ground pepper, to taste

11 piece (3 ounces) Parmesan cheese, shaved

Serve with Tomato, cucumber and onion salad (see recipe)


Cook penne in large pot of boiling salted water until firm but tender, about 10 minutes. Drain and return to pot, reserving 1 cup pasta water.

Meanwhile, heat olive oil in large nonstick skillet over medium-high heat, and add chorizo and cook until slightly browned, about 5 minutes. You may want to reduce heat slightly to medium. Add onion, garlic and tomatoes and cook 3 minutes. Stir in chicken stock and cook 3 minutes.

Increase heat to medium-high and add drained pasta, with 1/2 cup reserved pasta water 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. Serves 4 to 6.