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.
Ingredients
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
Parsley
½ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Halve tomatoes.
- Roughly chop parsley.
- 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.
- 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, 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.
- 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.
- Divide pasta between plates.
- Sprinkle with parlsey, remaining Parmesan and any remaining chili flakes, if desired.
