One Skillet Penne Pasta With Parmesan, Chorizo And Basil
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
It doesn't matter the shape of pasta you use, penne is great, but the magic in this recipe lies in the balance of sweet and spicy! This fabulous dish is quick and easy to make and perfect for any day of the week!
Ingredients
1 package penne pasta
2 tablespoons extra-virgin olive oil
1 pound chorizo sausage, sliced
1 small red onion, sliced
4 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup chicken stock (we suggest Knorr gel pack)
¼ cup chopped fresh basil leaves
Sea salt and freshly ground pepper, to taste
1/4 cup chunk Parmigiano-Reggiano, shaved or grated
Preparation
Cook penne in large pot of boiling salted water until firm but tender, about 10 minutes. Drain and return to pot, reserving 1 cup pasta water.
Meanwhile, heat olive oil in large nonstick skillet over medium-high heat, and add chorizo and cook until slightly browned, about 5 minutes. You may want to reduce heat slightly to medium. Add onion, garlic and tomatoes and cook 3 minutes. Stir in chicken stock and cook 3 minutes.
Increase heat to medium-high and add drained pasta, with ½ cup reserved pasta water and cook another 4 minutes or until pasta absorbs sauce. Mix in butter and basil; toss well. Season with salt and pepper. Top with with Parmigiano-Reggiano and serve immediately. Serves 4.
