Visit Hanriks Smallgoods and fill up with their handmade chorizo sausage to try this:
400g dried penne pasta
1 tablespoon olive oil
2 (250g) Hanriks chorizo sausages, halved lengthways, chopped
100g Hanricks rindless shortcut bacon rashers, chopped
1 medium red onion, finely chopped
2 garlic cloves, crushed
2 cups tomato pasta sauce
1/2 cup light thickened cream
25g baby spinach
3/4 cup grated reduced-fat mozzarella cheese
30g baby rocket
Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain.
Meanwhile, heat 1 teaspoon oil in a non-stick frying pan over medium heat. Add chorizo. Cook, stirring, for 4 to 5 minutes or until crisp. Place on a plate lined with paper towel. Wipe pan clean. Return to medium heat. Add 1 teaspoon oil to pan. Cook bacon for 3 minutes or until golden. Place on a plate lined with paper towel.
Heat remaining oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until tender. Add tomato sauce and cream. Season with salt and pepper. Stir to combine. Return pasta to pan. Cook, stirring, for 4 to 5 minutes or until heated through.
Add chorizo to remaining pasta in pan. Cook, stirring, for 2 minutes or until heated through. Remove from heat. Add rocket. Toss to combine. Spoon pasta into bowls. Season with pepper. Serve.
Receipe courtesy Taste