A simple but impressive pasta dish with the kick of chorizo and crushed chillies balanced by a creamy tomato sauce.
450g/1lb penne pasta
1 tsp finely chopped rosemary
700g/1½ lb fresh ripe tomatoes, peeled, seeded and diced
salt and freshly ground pepper
sugar, pinch of
175-225g/6-8oz chorizo or kabanossi sausage
pinch crushed chilies
125-175ml/4-6 fl oz cream
3 tbsp finely chopped flatleaf parsley
4 tbsp freshly grated parmesan
Melt the butter in a sauce pan, add chopped rosemary and diced tomatoes.
Season with salt and pepper and sugar.
Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.
Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chilies.
Add the cream and two tablespoons of chopped flatleaf parsley, and allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside.
Cook the pasta until it is 'al dente', drain and stir into the sauce with the grated parmesan.
Sprinkle with remaining flatleaf parsley, and serve.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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