Penne with chorizo ​​rosé sauce

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4
  • Freezing Absolument



  • 454 g penne
  • 250 g chorizo, cut into small cubes
  • Olive oil
  • 1/2 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/4 cup dry white wine
  • 2 1/2 cup passata
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 237 ml 15% country-style cream
  • 1/2 cup grated mozzarella cheese
  • Grated Parmesan for the service
  • Salt and pepper from the mill



  • In a large saucepan filled with boiling salted water, cook the pasta al dente according to package directions. Pour into a colander, drain and set aside.
  • In the same saucepan heated over medium-low heat, place the chorizo ​​and add thin drizzle of olive oil. Cook, stirring frequently, 3 to 4 minutes or until the chorizo ​​is slightly crispy. Remove with a slotted spoon (to retain the oil) and set aside in a bowl.
  • Add the onion and garlic and mix. Cook, stirring constantly, 3 to 4 minutes.
  • Add the white wine and cook for 2 minutes, stirring constantly.
  • Add the passata, basil, oregano, sugar, season with salt and pepper and mix. Cook for 2 minutes, stirring constantly.
  • Add the cream, the mozzarella and the chorizo ​​then mix. Cook for 2 to 3 minutes, stirring constantly.
  • Add the pasta, mix and cook for 2 minutes, stirring to coat well! Serve and garnish with Parmesan to taste.