Eunice Power's chorizo and pasta dish from Today with Maura and Daithi


  • Penne with Tomatoes Spicy Sausage & Cream 450g (1lb)
  • Penne 25g (1oz)
  • Butter 1 teaspoon
  • Finely chopped rosemary 700g (1.5 lb)
  • Tinned tomatoes (14oz)
  • Salt, freshly ground black pepper and sugar 175-225g (6-8oz)
  • Chorizo sausage
  • Pinch of crushed chillies 125-175 (4-6fl oz)
  • Cream 2 tablespoons
  • flat leaf parsley, finely chopped
  • 4 tablespoons freshly grated Parmesan
  • Extra flat leaf parsley, snipped.


  1. Melt the butter in a large sauté pan, add the chopped rosemary and diced tomatoes.
  2. Season with salt, freshly ground pepper and sugar.
  3. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.
  4. Slice the sausage into 5mm rounds, add to the pan with the crushed chillies, season lightly with salt, (not too much as the sausage may be somewhat salty).
  5. Add the cream and chopped parsley, allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced by about half.
  6. Remove the pan from the heat and set aside. Cook the pasta until it is ‘al dente’ drain and toss with the sauce, add the grated parmesan.
  7. Toss again, check the seasoning. Sprinkle with the snipped flat leaf parsley and serve at once.