PenNe chorizo & rosemary


500 grams cherry tomatoes

1 glug nonstick olive oil cooking spray

225 grams links chorizo cut into 5mm discs

1 tbsp chopped rosemary

125 ml cream

500g penne

½ tsp (2.5ml) NON-CONCENTRATED* or 3 drops CONCENTRATED Smoked Flavours liquid smoke, any wood type will work.

*Our new less concentrated formulation, ideal for home cooking. 


Three-quarter fIll a large saucepan with water and heat to boiling point.

Fry tomatoes in olive oil (in a separate pan), add chorizo discs and cook for 5-10minutes.

Stir in rosemary,cream and liquid smoke.

Cook penne in boiling water until al dente, drain and mix with sausage mixture.

Serve with parmesan shavings.