Plate the pasta and serve topped with kalamata olives, caper berries and Parmesan cheese.
Creamy Chorizo & Bacon Penne with Olives & Caper Berries
Ingredients
- 500g Chorizo Sausage, sliced
- 200g Eskort Rindless Streaky Bacon, diced
- 2 red onions, chopped
- 45ml (3 tbsp) fresh thyme, chopped
- 4 cloves garlic, chopped
15 ml (1 tbsp) vegetable stock - 250ml (1 cup) water (for stock)
- 250ml (1 cup) pasta water
- 1 can tomato puree
- 1 can whole peeled tomatoes
- 100g tomato paste
- 250ml (1 cup) cream
- 125ml (½ cup) kalamata olives, chopped
- 125ml (¼ cup) caper berries
- 125ml (½ cup) Parmesan cheese, grated
- 1L (4 cups) cooked penne pasta
- 45ml (3 tbsp) olive oil
- 5ml (1 tsp) salt and pepper
- Allergens
- This recipe contains sulphites, wheat (gluten) and dairy (lactose).
- Substitutions
- Chorizo (gluten, dairy, sulphites): Use strips of smoked pork neck steaks seasoned with smoked paprika.
- Penne Pasta (gluten): Use gluten-free pasta.
- Cream (lactose): Use Orley Whip or coconut cream.
Method
- Cook the pasta according to the packet instructions and save a cup of pasta water for later use.
- Heat olive oil in a large pot and fry the onion, thyme and garlic until the onions are glossy.
- Add the chorizo slices and bacon, and fry until the bacon is cooked.
- Dissolve the stock in water. Pour the vegetable stock, pasta water, tomato puree, peeled tomatoes and tomato paste into the pot.
- Allow to simmer for 5 minutes, add the cream and leave to simmer for a further minute.
- Add the pasta to the sauce, mixing well to ensure an even coating.
Serve
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
