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Chorizo Arrabiata

Chorizo Arrabiata

with Fresh Penne and Parsley

20-MIN MEAL
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Arrabiata can be 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! Quick-cooking fresh penne will help get this dish on the dinner table faster than you can say 'buon appetito'!

Tags:SpicyQuick
Allergens:Soy/SojaWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

227 g

Fresh Penne

(ContainsWheat/Blé)

370 mL

Crushed Tomatoes with Garlic and Onion

113 g

Baby Tomatoes

170 mL

Roasted Red Peppers

1 tsp

Chili Flakes

1 tbsp

Garlic Puree

1 tbsp

Italian Seasoning

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber9 g
Protein41 g
Cholesterol81 mg
Sodium1640 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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: 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.

2

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.

3

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 chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard half the excess fat, keeping remaining fat in the pan with chorizo.

4

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, roasted red peppers and reserved pepper liquid. Season with salt and pepper, then stir to combine. Bring to a simmer.

5

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.

6

Divide pasta between plates. Sprinkle with remaining Parmesan, remaining parsley and any remaining chili flakes, if desired.