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'!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
¼ 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
Fresh Rigatoni
(Contains Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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, 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.
- 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.)
- 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.
- Divide pasta between plates.
- Sprinkle with remaining Parmesan, remaining parsley and any remaining chili flakes, if desired.
