Chorizo Arrabiata
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Chorizo Arrabiata

Chorizo Arrabiata

with Penne and Parsley

Arrabiata is known to give 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!"

Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Quick-cook penne pasta (enriched durum wheat semolina pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid), water, canola oil) (wheat) • Baby tomatoes • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Chili flakes.

Tags:
Quick
Spicy
Allergens:
Milk
Wheat

The quantities provided above are averages only.

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 g

Chili Flakes

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

1 tbsp

Garlic Puree

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

2.15 g

Italian Seasoning

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

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

227 g

Quick-Cook Penne

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

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

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Nutrition Values

Calories890 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber8 g
Protein35 g
Cholesterol90 mg
Sodium1860 mg
Trans Fat0.3 g
Potassium1550 mg
Calcium250 mg
Iron5 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

Cooking Steps

Cook penne
1
  • Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high heat.  
  • Wash and dry all produce. 
  • 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.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.** Season with salt and pepper.
  • Add tomatoes, garlic puree, half the Italian Seasoning (use all for 4 servings) and 1/4 tsp chili flakes. (NOTE: Like things spicy? Use more chili flakes.) 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 for 2-3 min, stirring often, until Parmesan melts. 
  • 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.