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Ingredients

180ml Bulla Cooking Cream
250g fresh chorizo sausages (2 sausages), skinned and roughly chopped
400g dried penne pasta
100g rind-less shortcut bacon rashers, chopped
1 medium red onion, cut into fine wedges
2 cloves garlic, finely chopped
1 teaspoon smoky paprika
Handful fresh parsley leaves, finely chopped
1 cup tomato pasta sauce
Handful baby spinach leaves, shredded
Grated parmesan, to serve

Method

Step 1 Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain.
Step 2 Meanwhile add chorizo and bacon to a non-stick frying pan and cook, stirring, occasionally over medium–high heat for 6 to 8 minutes or until crisp.
Step 3 Add onion and garlic. Cook, stirring for 2 minutes or until onion softens. Add paprika, parsley, pasta sauce and cooking cream. Season with salt and pepper. Stir to combine.
Step 4 Toss pasta and spinach through sauce to combine.
Step 5 Serve topped with freshly grated parmesan cheese.

Creamy chorizo pasta

How to make Creamy chorizo pasta

Ingredients

Method