Chorizo & Tomato Penne
with Roasted Red Pepper
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Chorizo, sans boyau
2 gousse(s)
Ail
1 pièce(s)
Poivron rouge
170 g
Pennes
(Contient Blé)
½ cc
Assaisonnement au chili
1 boîte(s)
Tomates broyées
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Huile*
pièce(s)
Poivre*
½ cc
Sucre*
Informations nutritionnelles
Instructions
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.
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.
Cook the pasta: Add the penne to the boiling water and cook for 9-10 minutes, until al dente.
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.
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.
Drain the penne and add it to the sauce along with the roasted peppers. Toss to combine.
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.