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'!
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)
1 unit
Crushed Tomatoes with Garlic and Onion
113 g
Baby Tomatoes
170 mL
Roasted Peppers
ÂĽ tsp
Chili Flakes
1 tbsp
Garlic Puree
1 tbsp
Italian Seasoning
7 g
Parsley
ÂĽ 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: 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.
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.
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.)
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.
Divide pasta between plates. Sprinkle with remaining Parmesan, remaining parsley and any remaining chili flakes, if desired.
