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Ingredients
450g/1lb penne pasta
25g/1oz butter
1 tsp finely chopped rosemary
700g/1½ lb fresh ripe tomatoes, peeled, seeded and
diced
salt and freshly ground pepper
sugar, pinch of
175-225g/6-8oz chorizo or kabanossi sausage
pinch crushed chilies
125-175ml/4-6 fl oz cream
3 tbsp finely chopped flatleaf parsley
4 tbsp freshly grated parmesan
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Preparation method
Melt the butter in a sauce pan, add chopped
rosemary and diced tomatoes.
Season with salt and pepper and sugar.
Cook until the tomatoes have just begun to soften
into a sauce, which takes about 5 minutes.
Slice the sausage into 5mm/¼in rounds and add to
the pan with the crushed chilies.
Add the cream and two tablespoons of chopped
flatleaf parsley, and allow to bubble for 3-4
minutes, stirring frequently until the cream has
reduced by half. Remove the pan from the heat and
set aside.
Cook the pasta until it is 'al dente', drain and
stir into the sauce with the grated parmesan.
Sprinkle with remaining flatleaf parsley, and
serve.
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