Tortellini with tomatoes, chorizo and ricotta
Ingredients
Instructions
- 10 Tomatoes
- 400 g Penne
- 60 D chorizo
- 1 Small can of corn (140 g)
- 125 g Ricotta
- 2 sprigs of rosemary
- 1 drizzle of olive oil
- Salt
- Pepper
- Rinse, peel with a knife and cut the tomatoes into small pieces.
- Cut the chorizo into slices. In a saucepan over medium heat, for the olive oil and chorizo. Sauté for a few minutes.
- Add tomatoes, rosemary and corn. Let simmer over medium heat for 12 minutes. Add salt and pepper. Meanwhile, cook the pasta according to the instructions.
- Spread the ricotta over the pasta without mixing. Serve immediately.
Tortellini with tomatoes, chorizo and ricotta
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