Penne with Chorizo and Tomatoes

Penne with Chorizo and Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 8

    oz penne pasta

  • ¼

    c slivered almonds

  • 6

    oz cured chorizo sausage, thinly sliced

  • 1

    c grape tomatoes, halved

  • ½

    c small pitted black olives

  • 2

    large cloves garlic, peeled and chopped

  • ¾

    c low sodium chicken broth

  • 2

    T white wine

  • 1

    T white balsamic vinegar

  • ¼

    c chopped fresh basil


Cook penne according to pkg instructions. Drain; set aside. Meanwhile, in large skillet over medium heat, cook slivered almonds 4 min, or until lightly toasted and golden brown, stirring occasionally. Remove from skillet. In same skillet over med heat, cook sliced chorizo 3 min or until browned, stirring occasionally. Add tomatoes, black olives and garlic. Cook 1 min stirring. Add chicken broth, white wine and white balsamic vinegar. Increase heat to high and bring to a boil. Reduce heat to medium and simmer 5 min. Add cooked penne to skillet; toss gently to coat. Season mixture with cracked black pepper, if desired. Stir in toasted almonds and fresh basil.


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