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.
Chorizo Sausage, uncased
Parmesan Cheese, shredded
Not included in your delivery
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! 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 (1/2 cup) pasta water, then drain.
Meanwhile, 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.** Carefully drain and discard half the excess fat. Keep remaining fat in the pan with chorizo.
Add tomatoes, garlic puree, Italian Seasoning and 1/4 tsp chili flakes to the pan with chorizo. (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, 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.