Italian Wedding Penne Pasta with Spinach and Chorizo
Baxter’s irresistible ‘Deli Inspired’ Italian Wedding soup, with marvelous, mini-meatballs is the perfect pasta match.
Preparation time: 5 minutes
Cooking time: 15 minutes approx
100g (3.5oz) penne pasta
1 x 50g chorizo sausage, sliced
1 x 100g bag baby spinach leaves
1 can Baxter’s ‘Deli Inspired’ Italian Wedding Soup
freshly grated parmesan cheese
crusty bread to serve
- Cook the penne pasta in a large pan of boiling salted water for 8 – 10 minutes or until just tender and ‘al dente’.
- Meanwhile, heat a medium non-stick frying pan and add the chorizo, cook for 3 minutes until the fat runs and the chorizo is golden. (If preferred spoon off the fat). Add the spinach leaves to the chorizo, cover the pan with a tray or lid and cook for 1 – 2 minutes or until the leaves have wilted. Add the soup and heat through.
- Drain the pasta, then add it into the hot soup mixture, stir until well mixed. Serve with freshly grated parmesan and crusty bread.