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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'!

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Spicy Quick Back to School Bites
Prep: 20 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr chorizo sausage, uncased
  • 227 gr fresh penne
  • 1 crushed tomatoes
  • 113 gr baby tomatoes
  • 340 ml roasted peppers
  • 0.25 tsp chili flakes
  • 1 tbsp garlic puree
  • 1 tbsp italian seasoning
  • 7 gr parsley
  • 0.25 cups parmesan cheese, shredded
  • 0.5 tbsp oil*
  • 0.125 tsp salt*
  • 0.125 tsp pepper*
  • 500 gr chorizo sausage, uncased
  • 454 gr fresh penne
  • 2 crushed tomatoes
  • 227 gr baby tomatoes
  • 340 ml roasted peppers
  • 0.5 tsp chili flakes
  • 2 tbsp garlic puree
  • 2 tbsp italian seasoning
  • 14 gr parsley
  • 0.5 cups parmesan cheese, shredded
  • 1 tbsp oil*
  • 0.5 tsp salt*
  • 0.25 tsp pepper*

Instructions

  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: 1/8 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.
  2. 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.
  3. 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.
  4. 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.
  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.