Penne with tomatoes, chorizo and cream

1. 1

   Melt the butter in a saucepan and add the rosemary and tomatoes.

2. 2

   Season with salt and pepper and add the sugar.

3. 3

   Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.

4. 4

   Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies.

5. 5

   Add the cream and two tablespoons of parsley and allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside.

6. 6

   Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan.

7. 7

   Sprinkle with remaining parsley and serve.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.