Joe’s Creamy Penne Pasta with Chorizo and Spinach

Joe’s Creamy Penne Pasta with Chorizo and Spinach


  • 25g Connacht Gold garlic butter
  • ½ red onion diced
  • 1x400g tin chopped tomatoes
  • Pinch sugar
  • 225g chorizo
  • Pinch dried chili flakes
  • 175ml Connacht Gold cream
  • 100g washed fresh spinach
  • 3 tbsp. finely chopped fresh coriander
  • 450g dried penne pasta
  • 4 tbsp. freshly grated Parmesan
  • Salt and black pepper


  1. Melt the Connacht Gold garlic butter in a saucepan
  2. Add the onion cook until soft.
  3. Cut the chorizo into bite size pieces and add to the pan with the chili flakes.
  4. Add the tinned chopped tomatoes and Connacht Gold cream and two tablespoons of coriander.
  5. Allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half.
  6. Remove the pan from the heat and set aside. Add in the spinach and let it wilt.
  7. Cook the pasta until it is ‘al dente’. Drain and stir into the sauce.
  8. Sprinkle with remaining coriander and serve in bowls topped with grated parmesan.

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