in Spain

Penne with chorizo ​​and arugula

updated

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Ingredients for 4 servings:

  • 500g penne
  • 250 g sausage (chorizo), halved slices
  • olive oil
  • 1 onion(s), diced
  • 4 tbsp dry white wine
  • some salt and pepper from the mill
  • 250 g arugula
  • 100 g Parmesan, coarsely grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the penne in plenty of salted water until al dente, drain, and set aside. Heat oil in a pan, sauté the onions, and add the chorizo. Fry for about 3 minutes. Deglaze with the wine, add the pasta, heat through, and season. Trim the arugula, halve it if desired, and toss briefly. Serve sprinkled with plenty of Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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