Chorizo Arrabiata
with Fresh Penne and Parsley
Arrabiata is known to give you a good kick in the pants with its fiery heat, but our version lets you control how spicy you want it! The shorter cook time of the fresh penne will help get this dish on the dinner table quicker than you can say 'buon appetito'!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
227 g
Fresh Penne
(Contains: Wheat)
370 mL
Crushed Tomatoes with Garlic and Onion
113 g
Baby Tomatoes
170 mL
Roasted Peppers
½ tsp
Chili Flakes
1 tbsp
Garlic Puree
1 tbsp
Italian Seasoning
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Drain roasted red peppers, reserving liquid, then roughly chop. Halve tomatoes. Roughly chop parsley.
Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
While penne cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up the meat into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard half the excess fat.
Add tomatoes, garlic puree, Italian Seasoning and 1/2 tsp chili flakes to the pan with chorizo.(NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes, peppers and reserved pepper liquid. Season with salt and pepper, then stir to combine. Bring to a simmer.
Once simmering, cover and cook, stirring occasionally, until sauce thickens slightly, 4-5 min. Add penne, reserved pasta water, half the Parmesan and half the parsley to the pan with sauce. Cook, stirring often, until Parmesan melts, 2-3 min. Season with salt and pepper, to taste, then stir to combine.
Divide pasta between plates. Sprinkle with remaining Parmesan, remaining parsley and any remaining chili flakes, if desired.
