Italian wedding penne pasta with spinach & chorizo

Italian wedding soup, with marvellous mini-meatballs is the perfect pasta match

Serves: 2
Preparation time: 5 minutes
Cooking time: 15 minutes approx

What you need:

• 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

What you do:

1. Cook the penne pasta in a large pan of boiling salted water for 8 - 10 minutes or until just tender and ‘al dente'.
2. 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.
3. Drain the pasta, then add it into the hot soup mixture, stir until well mixed. Serve with freshly grated parmesan and crusty bread.

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