Chorizo Arrabiata
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Chorizo Arrabiata

Chorizo Arrabiata

with Fresh Penne and Parsley

Arrabiata can be known for 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 Time4 minutes


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

¼ 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)

1 tbsp

Italian Seasoning

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

7 g


½ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Baby Spinach

Not included in your delivery

0.13 tsp


0.13 tsp


½ tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp



Nutrition Values

Calories950 kcal
Fat48 g
Saturated Fat18 g
Carbohydrate91 g
Sugar10 g
Dietary Fiber12 g
Protein44 g
Cholesterol110 mg
Sodium1790 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium400 mg
Iron10.5 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 Spoons
Measuring Cups
Large Non-Stick Pan




  • Halve tomatoes.
  • Roughly chop parsley.
Cook penne
  • Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.
  • Reserve 1/2 cup (1 cup) pasta water, then drain.
Cook chorizo
  • 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.
Start sauce
  • Add tomatoes, garlic puree, half the Italian Seasoning (all for 4 ppl) and 1/4 tsp (1/2 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 pepper pesto,  and 1/4 tsp (1/2 tsp) sugar.
  • Season with salt and pepper, then stir to combine. Bring to a simmer. 
Finish sauce and pasta
  • Once simmering, cover and cook, stirring occasionally, until sauce thickens slightly, 4-5 min.
  • Add penne, spinach, reserved pasta water, half the Parmesan and 1 tbsp (2 tbsp) butter 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.
Finish and serve
  • Divide pasta between plates.
  • Sprinkle with parlsey, remaining Parmesan and any remaining chili flakes, if desired.