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How to make Korizo ​​and Ricotta Penne

Chorizo and ricotta penne

NUTRITION: PER SERVING

CALORIES:  587KCALS
FAT:  27.7G (9.9G SATURATED)
PROTEIN:  26G
CARBOHYDRATES:  56.2G (2.9G SUGARS)
FIBRE:  4.5G
SALT:  1.9G

Ingredients

300g penne pasta
200g cooking chorizo, sausages squeezed out of the skins (we used Unearthed, from Waitrose)
1 small bunch fresh basil
60g rocket
175g ricotta
2 tbsp olive oil

Method

Cook the pasta according to the pack instructions. Drain, reserving a ladleful of the cooking liquid.
Meanwhile, heat a large frying pan over a medium-high heat. Cook the chorizo, breaking it up as you go, for about 5 minutes until golden. Reduce the heat to medium and cook for 5 minutes more.
Add the drained pasta and a splash of the reserved cooking liquid to the pan with the chorizo, adding a little more liquid if needed to loosen the sauce. Mix well to coat the pasta and heat through.
Remove from the heat and toss in the basil and rocket. Dot over the ricotta, drizzle with a little oil, mix gently and serve.

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