12 oz. penne
1 lb. ripe tomatoes
2 Tbsp. olive oil
8 oz. chorizo sausage, diagonally sliced
1 garlic clove, chopped
2 Tbsp. chopped fresh flat leaf parsley
grated rind of 1 lemon
1/3 cup parmesan cheese, freshly grated
salt and freshly ground black pepper
finely chopped fresh flat leaf parsley, to garnish
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Cook the pasta following the package instructions. Slice the skins of the tomatoes with a knife, making a cross. Place the tomatoes in a large bowl, cover with boiling water and leave to stand for 30 seconds. Drain the tomatoes and peel off the skins. Coarsely chop the tomatoes with a sharp knife. Heat the oil in a frying pan and fry the sausage for 5 minutes, stirring occasionally until browned. Add the tomatoes, garlic, parsley and grated lemon rind. Heat through, stirring for 1 minute. Add the parmesan cheese and season to taste. Drain the pasta thoroughly and toss it with the sauce to coat. Serve immediately, garnished with finely chopped fresh flat leaf parsley.
Makes 4 servings.