Dish for 4 people.
Ingredients:
200 gr. chorizo
1 onion
3 colors of pepper
3 cloves of garlic
250 gr. Penne pasta
180 ml chicken stock
400 g canned tomato pieces
1 tbs tomato paste (with heads)
120 ml whipped cream
100 g fresh baby spinach (washed)
150 g mozzarella
Olive oil
Salt and pepper
75 g grated Parmesan cheese
+/- 10 Cherry tomatoes
For decoration:
A little fresh parsley
Extra parmesan cheese
Preparation:
Cut the chorizo into slices and halve the slices. Cut the onion and pepper into pieces. Press the garlic.
Place a frying pan on medium heat. Add oil and let it heat up.
Add the chorizo pieces and fry for 2 to 3 minutes until they are nice and crispy on all sides. Then remove them from the pan and set them aside covered.
Place the onion in the pan and gently fry until translucent. Then add the 3 colors of peppers and the garlic and stir-fry for about 2 minutes. Also add a little salt and pepper.
Put the Penne in the pan, together with the stock, the tomato pieces and the tomato paste. Stir well so that everything is well mixed. Make sure the pasta is covered with liquid. Bring to a gentle boil, place a lid (or cover with foil) and let it simmer for 10 minutes.
In the meantime, cut the cherry tomatoes into halves.
After 10 minutes, remove the lid from the pan. Stir well. Add the whipped cream, spinach, mozzarella and parmesan cheese. Stir well again.
Now place the chorizo on top (do not stir again) so that they warm up again. Put the lid back on the pan and let it simmer over low heat for a few minutes.
When the pasta is thoroughly cooked (al dente of course) and the cheese has melted, it is ready.
Remove the lid from the pan. Sprinkle some black pepper over it. Divide the cherry tomatoes, parsley and parmesan cheese over it and serve immediately.
Enjoy your meal.
