Spicy Chorizo and Tomato Penne
with Charred Red Pepper
Chorizo is THE spicy sausage of Spain. It’s often paired with crusty bread, eggs, or sweet tomatoes to balance the bold flavors of the sausage. We think penne does the trick perfectly, and a sprinkle of sharp Parmesan stands up to the heat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Fresh Pork Chorizo
6 ounce
Penne Pasta
(Contains: Wheat)
1 unit
Red Bell Pepper
2 clove
Garlic
¼ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Powder
1 box
Diced Tomatoes
Not included in your delivery
½ teaspoon
Sugar
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of water to a boil with a large pinch of salt. Meanwhile, core, seed, and remove white veins from the red pepper, then cut into thin strips. Mince or grate the garlic. Dice the chorizo into ¼-inch pieces.
Toss the red pepper strips on a baking sheet with ½ Tablespoon olive oil and season with salt and pepper. Roast for about 15 minutes, until soft and charred on the edges.
Boil the pasta: Add the penne to the boiling water and cook for 9-10 minutes, until al dente.
Meanwhile, heat ½ Tablespoon olive 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 for 30 seconds, until fragrant.
Make the sauce: Add the diced tomatoes and ½ teaspoon chili powder (or more if you like!) to the pan. Stir in ½ teaspoon sugar and season with salt and pepper. Simmer until the penne and red pepper are done.
Drain the penne and add it to the sauce along with the charred red pepper. Toss to combine.
Finish: Divide the spicy chorizo and tomato penne among bowls and sprinkle with Parmesan cheese.
