Double Chorizo Arrabiata
with Fresh Penne and Parsley
Arrabiata can be known to give you a good kick with 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'!
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.
Ingredients
500 g
Chorizo Sausage, uncased
227 g
Fresh Penne
(Contains Wheat)
1 unit(s)
Crushed Tomatoes
113 g
Baby Tomatoes
340 mL
Roasted Peppers
¼ tsp
Chili Flakes
1 tbsp
Garlic Puree
1 tbsp
Italian Seasoning
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) spicy! Drain half the roasted peppers (all for 4 ppl), reserving liquid, then roughly chop. Halve tomatoes. Roughly chop parsley.
Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup (1/2 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, Italian Seasoning 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 peppers and reserved pepper liquid. 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, reserved pasta water, half the Parmesan and half the parsley 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 remaining Parmesan, remaining parsley and any remaining chili flakes, if desired.
