Mutti Monday is a non negotiable in my household now. I know the kids will always eat a pasta dish. I’m trying to get creative with trying out new recipes that my family will enjoy. Tonight’s recipe is a chorizo pasta in a pink sauce. I used @muttipomodoroau’s Sugo Semplice with Parmigiano Reggiano as the base as it’s flavour is rich and makes for the perfect flavour to compliment the chorizo. The bowls were actually licked clean! X
Let's Cook → Video
Prep: 5 mins | Cook time: 15 mins | Serves: 2-4
What you will need:
- 1 Onion, finely diced
- 2 Garlic cloves, finely chopped
- 1 Tbsp EVOO
- 1 Jar of Mutti Sugo Parmigiano Reggiano
- 300ml Cream
- 2 Cups of penne pasta
- 2 Small chorizos, roughly chopped
- 6-8 Fresh basil leaves
- 1/3 Cup grates parmesan
- Salt and Pepper to taste
Method
- Start by cooking your pasta as per packet instructions and then drain and set aside
- Heat up the EVOO in a pot and adding in the onion and garlic, stirring occasionally until caramelised - approx 3-4 mins
- Add in the chorizo and allow to cook for a few minutes before adding the jar of Mutti Sugo Parmigiano Reggiano and cream
- Allow the sauce to simmer for 10 mins and then add in your penne pasta and stir to combine
- Sprinkle over the parmesan and basil and add some salt and pepper to taste
- Serve and enjoy!
