Cooking Class : Chorizo, mushroom and spinach penne

Chorizo, mushroom & spinach penne

Serves 4

350g dried penne pasta

1 tbs olive oil

2 chorizo sausages,

thinly sliced diagonally

200g button mushrooms, thinly sliced

1 garlic clove, crushed

1 x 400g can diced tomatoes

100g baby spinach leaves

  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  2. Meanwhile, heat the oil in a large frying pan over high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until brown. Add the mushroom and garlic and cook, stirring, for 2 minutes or until mushroom is tender. Add the tomato and cook, stirring, for 2 minutes or until the sauce boils and thickens slightly.
  3. Add the pasta to the tomato mixture and gently toss to combine. Add the spinach and gently toss until just wilted. Taste and season with salt and pepper.
  4. Spoon the pasta among serving bowls and top with shaved parmesan. Serve immediately.

4 thoughts on “Cooking Class : Chorizo, mushroom and spinach penne

  1. ..from by Steve DunnNote .This recipe makes a rather large frittata one that easily feeds of seven. You can easily scale this recipe down if need be.Ingredients 14 large eggs2 chorizo sausages cut into large bite-sized chunks2 cups shredded cheese any kind you like 1 bunch of asparagus sliced into 1 pieces blanched and refreshed2 large fist-fulls of baby spinach1 2 sweet onion thinly sliced and sauteed1 red bell pepper cut into thin strips and sauteed10 baby potatoes cut into bite-sized chunks10 sun dried tomatoes cut into thin strips1 tablespoon freshly minced thyme leavessalt and pepper to tasteMethod Preheat the oven to 400 FPlace.all of the eggs in a blender with a couple of pinches of salt and a.liberal grinding of black pepper. Mix until frothy and reserve.Preheat.a pan large enough to hold the size frittata you want to make we use a.14 cast iron fry pan over medium-high heat. Add a touch of olive.oil and brush it all over the bottom and up the sides of the pan to.lightly coat. Add the chorizo and cook until it is brown on all sides remove and reserve. In turns cook the onion in.a little olive oil till soft and caramelized and the red pepper starts to take on some color. Add back the sausage the onion the.sun dried tomatoes the blanched asparagus pieces the spinach the.potatoes and thyme. Season lightly with salt and pepper then pour in.the eggs and sprinkle on all the cheese.


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