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Chorizo and Fresh Penne Rosé with Parmesan-Ricotta Clouds

Make a fantastic meal in as little 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 creamy ricotta clouds.

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Quick One Pot
Prep: 20 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr chorizo sausage, uncased
  • 227 gr fresh penne
  • 113 gr baby spinach
  • 7 gr parsley
  • 1 crushed tomatoes
  • 100 gr ricotta cheese
  • 0.25 cups parmesan cheese, shredded
  • 56 ml cream
  • 2 tbsp tomato sauce base
  • 0.5 tsp sugar
  • 0.5 tbsp oil*
  • 0.313 tsp salt*
  • 0.38 tsp pepper*
  • 0.25 tsp chili flakes
  • 0.5 tsp garlic salt
  • 500 gr chorizo sausage, uncased
  • 454 gr fresh penne
  • 227 gr baby spinach
  • 14 gr parsley
  • 2 crushed tomatoes
  • 200 gr ricotta cheese
  • 0.5 cups parmesan cheese, shredded
  • 113 ml cream
  • 4 tbsp tomato sauce base
  • 1 tsp sugar
  • 1 tbsp oil*
  • 0.626 tsp salt*
  • 0.76 tsp pepper*
  • 0.5 tsp chili flakes
  • 1 tsp garlic salt

Instructions

  1. Before starting, wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Heat a large pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Meanwhile, roughly chop spinach.Add tomato sauce base to chorizo, then season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
  2. Add crushed tomatoes, cream, half the garlic salt (use all for 4 ppl), half the Parmesan, 1/2 tsp (1 tsp) sugar and 1/2 cup (1 cup) water to the pot with chorizo.Bring to a boil over high heat.Stir in penne, then reduce heat to medium.
  3. Simmer uncovered, stirring often, until penne is tender, 3-4 min.Remove the pot from heat.Add spinach and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Reference heat guide.) Stir until spinach is wilted, 1-2 min. Season with pepper, to taste, then stir to combine.
  4. Meanwhile, finely chop parsley.Add ricotta, half the parsley, remaining Parmesan, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a small bowl. Stir to combine.
  5. Divide penne between bowls. Dollop ricotta over top. Sprinkle with remaining parsley.