Speedy chorizo and sun dried tomato penne

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How to make Speedy chorizo and sun dried tomato penne

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 300g penne
  • 2 chorizo sausages, thinly sliced diagonally
  • 1 garlic clove, crushed
  • 1/3 cup (30g) oil-free sun-dried tomatoes, thinly sliced
  • 300ml light thickened cream
  • 120g pkt Coles Australian Baby Rocket

Method

  • Step 1 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
  • Step 2 Meanwhile, heat a large deep frying pan over medium-high heat. Add the chorizo and cook, turning, for 2-3 mins or until golden brown. Transfer to a plate. Drain any excess oil from the pan. Return the chorizo to the pan with the garlic. Cook, stirring, for 30 secs or until aromatic.
  • Step 3 Add the sun-dried tomato, cream and reserved cooking liquid and bring to the boil. Cook, stirring, for 2-3 mins or until sauce thickens slightly. Season. Remove from heat.
  • Step 4 Add the pasta and half the rocket to the chorizo mixture and toss to combine. Divide among serving bowls. Sprinkle with remaining rocket.

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