Penne with tomatoes, chorizo and cream

Penne with tomatoes, chorizo and cream

A simple but impressive pasta dish with the kick of chorizo and crushed chillies balanced by a creamy tomato sauce.


  • 450g/1lb penne pasta

  • 25g/1oz butter

  • 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

Preparation method

  1. Melt the butter in a sauce pan, add chopped rosemary and diced tomatoes.

  2. Season with salt and pepper and sugar.

  3. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.

  4. Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chilies.

  5. 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.

  6. Cook the pasta until it is 'al dente', drain and stir into the sauce with the grated parmesan.

  7. Sprinkle with remaining flatleaf parsley, and serve.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

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