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recette, facile, pâtes, penne, prosciutto, parmesan

PENNE WITH CHORIZO, SUN-DRIED TOMATOES, BLACK OLIVES

Ingredients:

400g of penne

250g chorizo cut into small cubes

75g coarsely chopped black olives

75g coarsely chopped sun-dried tomatoes

2 tablespoons of sundried tomato pesto

2 tbsp olive oil

1 tbsp butter

-1 tbsp. Firebarns Original

-1 finely chopped French shallot

Salt and pepper to taste

Serve with parmesan shavings and chopped parsley

Preparation for 2 persons:

Cook pasta in lightly salted boiling water until "al dente". Drain and set aside.

In a frying pan, melt half the butter and olive oil. Add half of the chorizo, black olives and sun-dried tomatoes. Sauté over medium heat for about 5 minutes or until the chorizo is lightly roasted.

Add half the pasta, pesto, and Firebarns Original. Mix well, season with salt and pepper and sauté over medium-high heat for 4-5 minutes.

Serve on a plate and keep warm. Repeat steps forsecond serving.

Serve with Parmesan shavings and chopped parsley.

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