| | Creamy chorizo pasta
Creamy chorizo pasta
31 August 2019
Creamy chorizo pasta 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain.
  2. Meanwhile add chorizo and bacon to a non-stick frying pan and cook, stirring, occasionally over medium–high heat for 6 to 8 minutes or until crisp.
  3. Add onion and garlic. Cook, stirring for 2 minutes or until onion softens. Add paprika, parsley, pasta sauce and cooking cream. Season with salt and pepper. Stir to combine.
  4. Toss pasta and spinach through sauce to combine.
  5. Serve topped with freshly grated parmesan cheese.
Time for preparing:
40 min.


  • 180ml Bulla cooking cream
  • 250g fresh chorizo sausages (2 sausages), skinned and roughly chopped
  • 400g dried penne pasta
  • 100g rind-less shortcut bacon rashers, chopped
  • 1 medium red onion, cut into fine wedges
  • 2 cloves garlic, finely chopped
  • 1 teaspoon smoky paprika
  • Handful fresh parsley leaves, finely chopped
  • 1 cup tomato pasta sauce
  • Handful baby spinach leaves, shredded
  • Grated parmesan, to serve