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Mediterranean Recipes

Spicy Chorizo & Tomato Penne

Spicy Chorizo & Tomato Penne

Spicy Chorizo & Tomato Penne

with Charred Red Pepper

Recipe Development TeamPublished on March 25, 2015

4.1

(900 customers rated)

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Chorizo is THE spicy sausage of Spain, and is 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.

Tags:

Spicy

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Fresh Pork Chorizo

6 ounce

Penne Pasta

(Contains: Wheat)

1 unit

Red Bell Pepper

1 can

Diced Tomatoes

½ teaspoon

Chili Powder

2 clove

Garlic

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Sugar

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories715 kcal

Energy (kJ)2991.6 kJ

Fat31 g

Carbohydrate76 g

Dietary Fiber10 g

Protein31 g

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

•Knife

•Baking Sheet

•Large Pan

•Pan

•Strainer

Instructions

Dice the chorizo

1

Preheat oven to 450 degrees. Bring a large pot of water to boil with a large pinch of salt. Meanwhile, core, seed, and remove white veins from the read pepper, then cut into the strips. Mince or grate the garlic. Dice the chorizo into 1/4-inch pieces.

Roast the peppers

2

Toss the peppers on the baking sheet with 1/2 tablespoon olive oil and season with salt and pepper. Roast for about 15 minutes, until soft and charred on the edges.

3

Add the penne to the boiling water and cook for 9-10 minutes, until al dente.

Cook chorizo

4

Meanwhile, heat 1/2 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.

5

Add the diced tomatoes and 1/2 teaspoon chili powder (or more if you like!) to the pan. Stir in 1/2 teaspoon sugar and season with salt and pepper. Simmer until the pasta and peppers are done.

Add penne to the sauce

6

Drain the penne and add it to the sauce along with the roasted peppers. Toss to combine.

7

Divide among bowls and sprinkle with Parmesan cheese.

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