Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

I simply adore the sweetness of ripe yellow tomatoes and try to find multiple uses for them since I grow them in my garden every summer.  This dish is simple to prepare and very satisfying.  A great way to use up extra grilled sausages from last night’s BBQ.

Ingredients:

• 3 cups, yellow cherry tomatoes
• 10 fresh basil leaves
• ½ cup extra virgin olive oil
• ½ tsp. each red pepper flakes, salt and black pepper
• ½ pound dry penne pasta, cooked one minute less than recommended on the box
• 4 fresh Chorizo links, cooked on the grill then cut into bite-size slices
• 1 cup cubed fresh buffalo mozzarella
• Parmesan cheese, for grating

Directions:

1. Add the tomatoes, basil, oil and spices to a food processor and pulse for 1 minute, until a smooth salsa is created.
2. Pour the salsa mixture into a large saucepan and cook over medium heat for 3-4 minutes.  Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
3. Add the Chorizo slices and the mozzarella to the pasta and stir to combine.  Cook an additional minute.
4. Serve with a grating of Parmesan cheese.

Serves two generously with some leftovers.

Notes: Can’t find yellow cherry tomatoes? Substitute with red ones and add ½ teaspoon of sugar to the salsa when pureeing.  Fresh Chorizo not readily available where you are? Simply use another spicy sausage in its place.