One-Pan Penne with Onions and Creamy Tomato Sauce

1.Heat the olive oil in a large skillet or pan over medium heat.

2.Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

3.Stir in the minced garlic and sliced chorizo sausage, cooking for an additional 3-4 minutes until the sausage is slightly crispy.

4.Pour in the canned tomato puree, stirring to combine with the onion and sausage mixture.

5.Add the heavy cream, dried oregano, and dried basil, mixing well until the sauce is creamy and smooth.

6.Season with salt and pepper to taste.

7.Pour in the vegetable broth and bring the mixture to a gentle simmer.

8.Add the penne rigate to the pan, stirring to ensure the pasta is well coated with the sauce.

9.Cover the pan and cook for about 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of the sauce.

10.Once cooked, remove from heat and let it sit for a couple of minutes to thicken slightly.

11.Serve hot, garnished with fresh basil leaves if desired.