James Tanner's Spanish penne
James Tanner has got an easy dish that can be ready in 15 minutes. It doesn't require much preparation and it won't break the bank!
Serves 4
Ingredients:
350g dried penne pasta250g chorizo sausage1 tablespoon olive oil2 shallots, peeled and finely chopped2 tablespoons sherry vinegar125ml whipping cream100g baby plum tomatoes, halved3 spring onions. slicedHandful fresh rocketSea salt and cracked black pepper
To serve:
100g Parmesan cheeseGarlic ciabatta (optional)
Method:
Bring a large saucepan of salted water to the boil. Add the penne pasta and cook according to the packet instructions (approximately 12 minutes).
Slice the chorizo on the diagonal into thin slices, no thicker than ½ cm. Heat the oil in a non stick pan, add the shallots and cook over a medium heat for 2 minutes to soften.
Add the chorizo and cook over a high heat for 2 minutes until it begins to release oil. Add the sherry vinegar and cook for 1 minute over a high heat, stirring to deglaze the pan.
Stir in the cream, bring to a simmer stir and add the tomato halves, spring onions and drained pasta.
Loosen the mixture with a little of the pasta water if you want a thinner sauce. Toss together with rocket leaves, and season to taste with crushed sea salt and cracked black pepper.
Spoon into warmed serving bowls and scatter with grated Parmesan cheese and garlic ciabatta if liked.