Friday, May 27, 2011

Chorizo Pasta

This pasta dish can be prepared all in the space of time it takes the pasta to cook. Its so simple, yet a really comforting dish, for those stressed out evenings after work. In my books you can never have enough pasta!!

Serves 2


  • 120g dried penne
  • 1 large spicy chorizo sausage, cut into chucky slices
  • ½ can of tinned peeled tomatoes
  • ½ glass white wine
  • 1 tbsp of low fat cream cheese
  • 1 chopped garlic clove
  • Juice of half a lemon
  • Salt and pepper
  • 1 tsp sugar
  • 1 tbsp chopped flat leaf parsley


  1. Put the pasta in a large pan of boiling salted water and cook until al dente
  2. In a frying pan on a medium heat, sauté the garlic and chorizo, letting the pink oils run from the chorizo
  3. Add the white wine and allow to bubble for a minute
  4. Add the tomatoes and sugar and allow to cook for 3-4 minutes
  5. Add the cream cheese (I use Philadelphia Extra Light cause I’m a wuss) and the lemon juice
  6. Season with salt and pepper
  7. Add 2 -3 tbsp of pasta cooking liquid
  8. Drain the pasta and add to the sauce and sprinkle with the chopped herbs

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