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Spanish-Inspired Chorizo Rosé with Fresh Penne and Lemony Ricotta Clouds

Make a fantastic meal as fast 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 lemon-infused 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
  • 0.5 lemons
  • 370 ml crushed tomatoes with garlic and onion
  • 100 gr ricotta cheese
  • 0.25 cups parmesan cheese, shredded
  • 56 ml cream
  • 2 tbsp tomato sauce base
  • 1 tbsp smoked paprika-garlic blend
  • 0.5 tbsp oil*
  • 0.38 tsp salt*
  • 0.38 tsp pepper*
  • 500 gr chorizo sausage, uncased
  • 454 gr fresh penne
  • 227 gr baby spinach
  • 14 gr parsley
  • 1 lemon
  • 740 ml crushed tomatoes with garlic and onion
  • 200 gr ricotta cheese
  • 0.5 cups parmesan cheese, shredded
  • 113 ml cream
  • 4 tbsp tomato sauce base
  • 2 tbsp smoked paprika-garlic blend
  • 1 tbsp oil*
  • 0.76 tsp salt*
  • 0.76 tsp pepper*

Instructions

  1. Before starting, wash and dry all produce. Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Meanwhile, roughly chop spinach. Add Smoked Paprika-Garlic Blend and tomato sauce base, then season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
  2. Add crushed tomatoes, cream, Parmesan and 1/2 cup water (dbl for 4 ppl) 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 stir until wilted, 1-2 min. Season with salt and pepper, then stir to combine.
  4. Meanwhile, finely chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Add ricotta, half the parsley, 1/4 tsp lemon zest, 1/2 tbsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper (dbl all for 4 ppl) to a small bowl. Stir to combine.
  5. Divide penne between bowls. Dollop ricotta over top. Sprinkle over remaining parsley.