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Chorizo Arrabiata

Chorizo Arrabiata

with Fresh Penne and Parsley

20-MIN MEAL
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Arrabiata can be known to give you a good kick in the pants 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'!

Tags:SpicyQuick
Allergens:Soy/SojaWheat/BléMilk/Lait

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

227 g

Fresh Penne

(ContainsWheat/Blé)

370 mL

Crushed Tomatoes with Garlic and Onion

113 g

Baby Tomatoes

170 mL

Roasted Red Peppers

1 tsp

Chili Flakes

1 tbsp

Garlic Puree

1 tbsp

Italian Seasoning

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber9 g
Protein41 g
Cholesterol81 mg
Sodium1640 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
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Drain roasted red peppers, reserving liquid, then roughly chop. Halve tomatoes. Roughly chop parsley.

2

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.

3

While penne cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard half the excess fat, keeping remaining fat in the pan with chorizo.

4

Add tomatoes, garlic puree, Italian Seasoning and 1/2 tsp chili flakes to the pan with chorizo. (NOTE: Reference heat guide.)Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes, roasted red peppers and reserved pepper liquid. Season with salt and pepper, then stir to combine. Bring to a simmer.

5

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.

6

Divide pasta between plates. Sprinkle with remaining Parmesan, remaining parsley and any remaining chili flakes, if desired.