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Chorizo & Tomato Penne

Chorizo & Tomato Penne

with Roasted Red Pepper

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Chorizo is THE sausage of Spain, and is often paired with crusty bread, eggs or sweet tomatoes to balance the bold flavours of the sausage. We think red pepper and tomatoes does the trick perfectly, and a sprinkle of sharp Parmesan is the finishing touch!

Allergens:Soy/SojaWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

2 clove

Garlic

1 unit

Red Bell Pepper

170 g

Penne

(ContainsWheat/Blé)

½ tsp

Chili Powder

1 box

Crushed Tomatoes

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

unit

Salt*

unit

Oil*

unit

Pepper*

½ tsp

Sugar*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3071.056 kJ
Calories734 kcal
Fat30 g
Saturated Fat0 g
Carbohydrate25 g
Sugar0 g
Dietary Fiber10 g
Protein41 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 450°F. Start prepping when your oven comes up to temperature!

Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Dice the chorizo into 1⁄4-inch pieces.

2

Roast the peppers: Toss the peppers on a baking sheet with a drizzle of oil and season with salt and pepper. Roast for about 15 minutes, until soft and charred on the edges.

3

Cook the pasta: Add the penne to the boiling water and cook for 9-10 minutes, until al dente.

4

Make the sauce: Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add the chorizo and cook for about 4 minutes, until beginning to crisp. Add the garlic and cook or 30 seconds, until fragrant.

5

Add the tomatoes and chili powder to the pan. Stir in sugar and season with salt and pepper. Simmer until the pasta and peppers are done.

6

Drain the penne and add it to the sauce along with the roasted peppers. Toss to combine.

7

Finish and serve: Divide among bowls and sprinkle with Parmesan cheese. Enjoy!

COOKING TIP: If you don't want to turn on the oven, pan-fry the peppers in a drizzle of oil over medium-high heat. Cook, stirring often, until they are tender and charred, about 15 minutes.