prep: 10mins
cook: 40mins
serves: 4


  • 400g dried penne pasta
  • 2 (250g) fresh chorizo sausages, skinned, roughly chopped
  • 100g rind-less shortcut bacon rashers, chopped
  • 3/4 cup (180mL) Bulla Cooking Cream
  • 1 medium red onion, cut in to fine wedges
  • 2 garlic cloves, finely chopped
  • 1 tsp smoky paprika
  • handful of fresh parsley leaves, finely chopped
  • 1 cup (250mL) tomato passata sauce
  • large hand full baby spinach leaves, shredded
  • grated parmesan, to serve

Creamy Chorizo Pasta


  1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain.
  2. Meanwhile add chorizo and bacon to a non-stick frying pan and cook, stirring, occasionally over medium – high heat for 6 to 8 minutes or until crisp.
  3. Add onion and garlic. Cook, stirring for 2 minutes or until onion softens. Add paprika, parsley, pasta sauce and Bulla Cooking Cream. Season with salt and pepper. Stir to combine.
  4. Toss pasta and spinach through sauce to combine. Serve topped with freshly grated Parmesan cheese.