Creamy Tomato & Chorizo Penne

  • 1 lb. penne pasta (or tagliatelle if you prefer)
  • 2 Tbsp. Natrel butter
  • 1 tsp. chopped rosemary
  • 1 ½ lb. fresh ripe tomatoes, peeled, seeded & diced
  • Salt, pepper, sugar
  • ½ lb. chorizo sausage, sliced in ¼-inch rounds
  • Crushed chillies
  • ¾ cup Island Farms by Natrel table cream (18%)
  • 3 Tbsp. chopped flat leaf parsley, divided
  • Freshly grated parmesan cheese
  1. Melt butter in saucepan; add rosemary and tomatoes and cook about 5 minutes or until tomatoes are soft.
  2. Add salt & pepper to taste, and a pinch of sugar.
  3. Add sausage and sprinkle crushed chillies.
  4. Add cream and 2 tablespoons of parsley, simmer 3-4 minutes, stirring constantly, until liquid is reduced by half.
  5. Meanwhile, cook the pasta.
  6. To serve, place pasta on plate, top with sauce and sprinkle parmesan and remaining parsley on the top.