However last night I had an urge to introduce a new flavour to the dish, and of course received mixed reactions from my taste testers but that adds to the fun of experimenting. I had a Chorizo Sausage (Spanish Sausage) in the fridge begging to be used so to my surprise it actually enhanced this pasta dish but I must say I would not make it a regular addition due to the fat content.
Penne Boscaiola with Chorizo.
Points per serve: 8.
250g penne pasta (or pasta of your choice)
1 large onion, finely chopped
4 rashers bacon, rind removed and diced
1 chorizo sausage approx 100g, sliced (if using)
1 tsp crushed garlic
150g mushrooms, sliced
1 red capsicum, sliced
375 ml can evaporated low fat milk
3 tbs sweet chilli sauce
40g grated parmesan cheese
100 g baby spinach leavesCook the pasta in a pan of boiling water until just tender. Drain and set aside.
Coat a large frying pan with cooking spray, heat and cook the onion, garlic, bacon, chorizo sausage (if using) until onion is soft and meat has started to crisp. Add mushrooms and capsicum and cook for a further 5 minutes.
Add the milk and chilli sauce to the pan. Stir until combined. Add the cooked pasta, parmesan cheese and baby spinach leaves tossing until pasta is covered and heated through and the baby spinach has wilted.