Penne with Tomato Relish and Chorizo

Cook Time 15 minutes

Servings 2


250g penne (or any pasta shape of your choice)

1 chorizo sausage, sliced

1 tbsp Extra Virgin Olive Oil

1 garlic clove, finely chopped 6 fresh or 4 dried curry leaves 1 tablespoon tomato relish

1 large tomato, chopped

100ml white wine

1 small handful of flat-leaf parsley leaves, finely chopped

10g butter

30g Parmesan, freshly shaved

Salt and pepper


Bring a large saucepan of salted water to the boil, add the pasta and cook until just al dente.

While the pasta is cooking, heat the extra virgin olive oil in a large frying pan over medium heat and add the chorizo. Cook for 2–3 minutes until the oil from the chorizo is released. Add the garlic and curry leaves and stir to coat in the extra virgin olive oil, then add the relish and tomato. Season with salt and pepper, stir and cook for a further 30 seconds to soften the tomato. Deglaze with the wine, bring to a simmer and cook for 2–3 minutes.

Drain the pasta and add to the sauce with 1–2 tablespoons of the pasta cooking water, the butter then add the parsley and toss everything together. Serve with the Parmesan.


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