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
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.