Chorizo Arrabiata
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chorizo Arrabiata

Chorizo Arrabiata

with 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 penne will help get this dish on the dinner table faster than you can say 'buon appetito'!

Tags:
Quick
Spicy
Allergens:
Milk
Wheat

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

Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

1 unit(s)

Crushed Tomatoes with Garlic and Onion

113 g

Baby Tomatoes

½ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

1 tsp

Chili Flakes

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

½ tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

227 g

Quick-Cook Penne

(Contains Wheat May contain Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

sideBannerName

Nutrition Values

Calories1170 kcal
Fat59 g
Saturated Fat14 g
Carbohydrate115 g
Sugar14 g
Dietary Fiber12 g
Protein43 g
Cholesterol90 mg
Sodium1810 mg
Trans Fat0.3 g
Potassium1600 mg
Calcium250 mg
Iron6 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.

Utensils

Colander
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Instructions

Cook penne
1
  • Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min. 
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain.
  • Toss penne with 1 tbsp (2 tbsp) oil. Set aside. 
Prep
2

 

  • Halve tomatoes.
  • Roughly chop parsley.
Cook chorizo
3
  • 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, half the Italian Seasoning (use all for 4 ppl) and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec-1 min.
Start sauce
4
  • Add crushed tomatoes, pasta water and roasted pepper pesto. 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
5
  • Add penne and half the Parmesan to the pan. Cook, stirring often, until Parmesan melts, 2-3 min. 
  • Add half the parsley. Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Divide pasta between plates.
  • Sprinkle with remaining Parmesan, remaining parsley and any remaining chili flakes, if desired.