Creamy Chorizo Penne

By YOU Digital
24 July 2019


Preparation: 15 min | Cooking: 20 min | Serves 4


4c cooked penne pasta

(1c) pasta water

45ml (3T) olive oil, for frying

2 red onions, chopped

45ml (3T) fresh thyme, chopped

4 cloves garlic, chopped

500g chorizo sausage, sliced

200g Eskort Rindless Streaky Bacon, diced

15ml (1T) vegetable stock

(1c) water

410 g (1 can) tomato puree

410 g (1 can)  whole peeled tomatoes

100g tomato paste

(1c) cream


125ml (½c) kalamata olives, chopped

60ml (¼c) caper berries

125ml (½c) Parmesan cheese, grated

5ml (1t) salt and pepper

1 lemon for serving


  • 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 and season with salt and pepper. 


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

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