Margherita Penne with sweet Chorizo

I was watching Beat Bobby Flay on the Food Network earlier in the week and the phrase “signature dish” kept getting bandied about and this got me started thinking about my signature dish and how, being somewhat eclectic, I don’t really have one so I guess I will continue to change and warp recipes until such time that I come across one that is me.

This particular recipe comes to us courtesy of our annual Milk Calendar where the recipes contain Canadian dairy products but, as usual, I have twisted it a bit by adding some things and subtracting others until it is one that suits me much to the chagrin of my lovely wife who looked at me and stated “… you simply can’t use 100% of someone else’s recipe can you”…. and you know she’s right.

Here’s how we do this one….

Shopping List:

• 12 ounces Penne pasta
• 2 tbsp butter
• 2 tsp Canola oil
• 4 cloves garlic, minced
• 1 1/2 – 2 tsp dried thyme
• 1/4 tsp red chili flakes (optional)
• 1/2 tsp salt
• 3 tbsp all purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 8-10 ounces of diced Sweet Chorizo
• 2 cups cherry tomatoes— cut in half
• 1/2 cup grated Canadian Parmesan
• 12 1 inch mini Canadian Bocconcini (or any other kind you like)
• 1/2 cup fresh Basil leaves- chiffonade
• Romano and Parsley for dusting

Putting it all together:

1.  In a large pot of salted water cook the pasta until al dente
2. In a second large pot heat the Canola oil and saute the Chorizo for about three minutes then remove from pot
3. Melt the butter over medium heat and add the garlic,thyme,salt and chili flakes if using them and cook for a minute
4. Sprinkle in the flour and whisk for about one minute
5. Gradually whisk in the milk
6. Bring to a boil and reduce heat and whisk for between 3 and 5 minutes or until smooth
7. Add the heavy cream and whisk until it starts to thicken
8. Stir in the tomatoes, Chorizo and Parmesan
9. Drain the pasta and return it to the pot
10. Pour in the sauce and toss, stirring for about two minutes over medium heat ensuring pasta is coated
11. Stir in the Bocconcini and basil
12. Serve with a dusting of Romano and parsley

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

                  Bon Appetit