• Home
  • Penne Arrabiata with Mozzarella and Chorizo
0 0
Penne Arrabiata with Mozzarella and Chorizo

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 yellow bell pepper
1 tbsp olive oil
1 red bell pepper
5 1/4 cups (400g) dried penne pasta (use gluten free if required)
1 tbsp tomato puree/paste
1/2 tsp Freshly ground black pepper
1 white or brown onion - (peeled and chopped)
1 tsp dried thyme – or 3 stalks of fresh thyme
1 tsp heaped of dried chilli flakes
7 oz (200g) chorizo, sliced (usually gluten free, but check if required)
8 3/4 oz (250g) mozzarella
2 cloves garlic - (peeled and minced)
2 chopped spring onions
14 oz (400g) tinned chopped tomatoes
1 tsp sugar
3 tbsp finely grated parmesan cheese

Nutritional information

592kcal
Calories
28 g
Protein
26 g
Fat
59 g
Carbohydrates

Penne Arrabiata with Mozzarella and Chorizo

Cuisine:
    • 30 mins
    • Serves 6
    • Medium

    Ingredients

    Directions

    Share

    My delicious Penne Arrabiata includes melty mozzarella and spicy chorizo for a delicious twist on the classic. Check out my tips for roasting the peppers for a nice smoky finish!

    Steps

    1
    Done

    Place the two whole bell peppers over a gas hob flame (using heat-proof tongs) or under the grill/broiler and grill until blackened and charred all over. Turn during grilling to ensure all the sides get done. They should be blackened in about 10-12 minutes. Once done, wrap in tin foil and allow to cool slightly in the foil (this will make removing the skin easier).

    2
    Done

    Whilst the peppers are grilling you can cook the pasta and make the arrabbiata sauce.

    3
    Done

    Heat a large pan of water for the pasta, and cook the penne as per the pack instructions.

    4
    Done

    In a large frying pan/skillet, heat the oil and add in the onion. Cook on medium heat, stirring occasionally, for 2-3 minutes until the onions start to soften.

    5
    Done

    Add in the chorizo, and cook for a further 3-4 minutes until the chorizo releases its oils and start to darken.

    6
    Done

    Now stir in the garlic and tomato puree, cook for 1 minute, then stir in the canned tomatoes, thyme, dried chili flakes, and sugar. Bring it to a gentle bubble and allow it to simmer for 10 minutes.

    7
    Done

    By now, the foil-wrapped peppers should have cooled a little. Place them on a chopping board, then remove and discard the charred skin. Slice up the peppers (discarding the seeds) and throw the chopped peppers into the arrabbiata sauce.

    8
    Done

    Drain the pasta, once cooked, and add the drained pasta to the arrabbiata sauce. Stir together (I find it easier to use a spoon and a set of tongs for this) until the pasta is completely coated in the sauce.

    9
    Done

    Stir in the mozzarella chunks, heat for a further minute and then turn off the heat.

    10
    Done

    Sprinkle the arrabbiata with a little parmesan, freshly ground black pepper, chili flakes and some chopped spring onions (scallions). Serve straight from the pan.

    admin

    previous
    Starbucks Lemon Loaf Recipe
    next
    Easy Mixed Vegetable Rice
    previous
    Starbucks Lemon Loaf Recipe
    next
    Easy Mixed Vegetable Rice

    Add Your Comment