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Penne with Chorizo and Tomatoes


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  • 8 oz penne pasta
  • 1/4 c slivered almonds
  • 6 oz cured chorizo sausage, thinly sliced
  • 1 c grape tomatoes, halved
  • 1/2 c small pitted black olives
  • 2 large cloves garlic, peeled and chopped
  • 3/4 c low sodium chicken broth
  • 2 T white wine
  • 1 T white balsamic vinegar
  • 1/4 c chopped fresh basil


Servings 4


Step 1

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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