Ricotta & Chorizo Penne Recipe

Cooking Directions

• STEP 1.Cook the penne pasta according to package instructions until al dente.
• STEP 2.In a large skillet, cook the chorizo sausage over medium heat until browned and cooked through.
• STEP 3.In a separate saucepan, heat olive oil over medium heat and sauté garlic until fragrant.
• STEP 4.Add the cooked chorizo to the saucepan with the garlic and stir to combine.
• STEP 5.Reduce heat to low and add the ricotta cheese, crushed red pepper flakes, and salt. Stir until the cheese is melted and the sauce is smooth.
• STEP 6.Drain the cooked penne pasta and add it to the skillet with the sauce. Toss to coat the pasta evenly.
• STEP 7.Serve the Ricotta & Chorizo Penne hot, garnished with fresh parsley and grated Parmesan cheese.

Cooking Tips

• For a milder flavor, you can use sweet Italian sausage instead of chorizo.
• Feel free to add some vegetables like spinach or roasted red peppers for extra flavor and nutrition.
• If the sauce is too thick, you can add a splash of pasta cooking water to thin it out.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a little olive oil or in the microwave until heated through.
• Serve the leftovers with a side salad or garlic bread for a complete meal.