Creamy Chorizo & Bacon Penne with Olives & Caper Berries

Prep Time


Cook Time


Total Time





  • 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.


  • 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.


Plate the pasta and serve topped with kalamata olives, caper berries and Parmesan cheese.