ANDY’S QUICK PENNE WITH FIERY GARLIC, MUSHROOM AND CHORIZO CREAM SAUCE
You need:
500g Penne boiled in 4 litre salt water until just done.
Sauce: 1 litre thick white sauce
450 ml chicken stock
A punnet mushrooms cut up
A fat peri peri chorizo sausage cut waver thin
Salt, pepper, cayenne pepper to taste
1- 2 t chopped garlic.
Season hot white sauce with salt, pepper, cayenne and a generous dollop of garlic. Place cut up raw mushrooms and chorizo in hot white sauce. Let stand while heating 500 ml chicken stock. Add stock to sauce and stir well. Ladle sauce over plates of Penne.
RECIPE AND PHOTO: Andy Galloway
