Serves: 6
Ingredients:
500g penne
30ml (2 tbsp) butter
5ml (1 tsp) finely chopped fresh rosemary
750g fresh ripe tomatoes, peeled, seeded and diced (or use 1½ 400g cans chopped tomatoes)
Pinch of sugar
Salt and freshly ground black pepper
1 small chorizo or cabanossi sausage, finely sliced
Pinch of dried chilli flakes
150ml fresh cream
30ml (2 tbsp) finely chopped fresh parsley, plus extra to serve
60ml (4 tbsp) freshly grated parmesan
Method:
1) Cook the penne in plenty of salted boiling water until al dente. Drain and set aside.
2) Melt the butter in a large pan and fry the rosemary for a few seconds. Add the tomatoes and sugar and season to taste. Cook until sauce begins to thicken, about 5 minutes.
3) Add the sausage, chilli flakes, cream and parsley and simmer on fairly high heat, stirring frequently, until reduced by half, about 3-4 minutes.
4) Remove pan from heat and adjust seasoning to taste. Toss the sauce through the cooked pasta. Add the grated parmesan and toss again. Serve immediately, topped with extra parsley.
This recipe is courtesy of Ballymaloe, Ireland's premier culinary academy.
