Chorizo, Cinnamon and Camembert Penne

When it rains in Holland, it goes all out. Going outside for more than a few minutes will make that shower you had earlier seem redundant. Being Irish, I thought I knew everything there was to know about rain, but apparently not. This recipe is the direct result of the rain, and not wanting to ever go outdoors. It was a look and see what is in the cupboard/fridge job and worked out quite well. The cinnamon is a bit unusual, but gives the dish a nice Moroccan type flavour. Serves 4

400 g penne
2 x 400g tins of chopped tomatos
100g finely diced chorizo
100g cubed camembert
3 large onions
3 chopped cloves of garlic
1 large glass of red wine/white wine
1/4 teaspoon cinnamon
30 g pine nuts
2 teaspoons sugar
Olive oil


  • Dice the onions and saute over a low heat for approximately 5 minutes.
  • When the onion has coloured and softened a little, add the chorizo and cook for a further 5 minutes, until the chorizo is crispy and the onion has a nice golden colour.
  • Add the garlic and stir around to mix with the other ingredients for 2 minutes.
  • Add the wine and some sugar and leave to cook down to a thick syrup consistency
  • Add the tomatos, remaining sugar and cinnamon
  • Leave to simmer on a low-medium heat for about 30 minutes until everything has mixed together and cooked down to a nice thick consistency.
  • Gently toast the pinenuts in a pan until they have a light golden colour.
  • About 2-3 minutes before taking the sauce off the heat, add the camembert and pinenuts.
  • Meanwhile cook the penne as per instructions on packet.
  • Check for seasoning and serve.

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