Creamy Tomato & Chorizo Penne

5.00 avg. rating (94% score) - 5 votes


  • 1 lb. penne pasta (or tagliatelle if you prefer)
  • 2 Tbsp. Natrel butter
  • 1 tsp. chopped rosemary
  • 1 ½ lb. fresh ripe tomatoes, peeled,  seeded & diced
  • Salt, pepper, sugar
  • ½ lb. chorizo sausage, sliced in  ¼-inch rounds
  • Crushed chillies
  • ¾ cup Island Farms by Natrel table cream (18%)
  • 3 Tbsp. chopped flat leaf parsley, divided
  • Freshly grated parmesan cheese


  • Melt butter in saucepan; add rosemary and tomatoes and cook about 5 minutes or until tomatoes are soft.
  • Add salt & pepper to taste, and a pinch of sugar.
  • Add sausage and sprinkle crushed chillies.
  • Add cream and 2 tablespoons of parsley, simmer 3-4 minutes, stirring constantly, until liquid is reduced by half.
  • Meanwhile, cook the pasta.
  • To serve, place pasta on plate, top with sauce and sprinkle parmesan and remaining parsley on the top.
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