Chorizo Arrabiata
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Chorizo Arrabiata

Chorizo Arrabiata

with Fresh Penne and Parsley

Arrabiata can be known to give you a good kick 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'!


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

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

227 g

Fresh Penne

(Contains Wheat)

1 unit

Crushed Tomatoes with Garlic and Onion

113 g

Baby Tomatoes

170 mL

Roasted Peppers

¼ tsp

Chili Flakes

1 tbsp

Garlic Puree

1 tbsp

Italian Seasoning

7 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

/ per serving
Calories800 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber9 g
Protein40 g
Cholesterol75 mg
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook penne

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: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) spicy! Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain.


Meanwhile, drain roasted red peppers, reserving liquid, then roughly chop. Halve tomatoes. Roughly chop parsley.

Cook chorizo

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add tomatoes, garlic puree, Italian Seasoning and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec-1 min.

Start sauce

Add crushed tomatoes, roasted red peppers and reserved pepper liquid. Season with salt and pepper.Bring to a simmer. Simmer, stirring occasionally, until sauce thickens slightly, 4-5 min. (TIP: If sauce splatters too much, cover the pan leaving a gap to release steam.)

Sauce pasta

Add penne and half the Parmesan to the pan. Cook, stirring often, until Parmesan melts, 2-3 min. (TIP: Add reserved pasta water 1 tbsp at a time if sauce reduces too much.)Add half the parsley. Season with salt and pepper, to taste, then stir to combine.

Finish and serve

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