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
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