This is a truly wonderful everyday recipe that has become a firm favourite of ours.
It is based on a recipe I saw demonstrated by Rachel Allen during my time at Ballymaloe. If memory serves me correctly, and it often doesn’t, Rachel used an Irish-made kabanos sausage.
I’ll be honest, the idea of spicy sausage, tomato and cream did not appeal to me at all, but I was instantly won over, and I hope you will trust me too and try this.
Measurements are approximate – I rarely measure when I make this. It is a very flexible recipe.
- 250g spicy sausage – I like either Corndale farm chorizo or Brindisa dulce chorizo
- 1 tsp extra virgin olive oil (optional)
- 1 x 400g tin excellent quality chopped tomatoes
- 200ml double cream
- 1 large sprig fresh rosemary
- Sea salt and freshly ground black pepper
- 300g penne pasta
- 2 tbsp fresh parsley, chopped
- Finely grated parmesan, to serve
- Start by filling the kettle and putting it on to boil for the pasta.
- Now, prepare the chorizo. Remove the skin and cut into 1cm pieces.
- Place the chorizo into a non-stick frying pan over a medium heat. Cook for a couple of minutes until the fat starts to render and turn the heat up a little, to very lightly brown the edges and cook the chorizo. If you find the chorizo sticking to the pan, add the oil. If the fat renders quickly, then you might not need the oil. I try not to use it. Cook the chorizo for about 5-10 minutes, then add the tin of tomatoes, juice and all. Then add the cream, rosemary and season. Allow to bubble away over a moderate heat while the pasta cooks.
- Now is the time to put the penne on to cook. It should take around 10 minutes. Remember to use the largest pan you have and to salt the water first.
- Once the pasta is cooked, drain and stir the pasta through. Serve immediately, topped with parmesan.