Chorizo-Tomato Penne

Nutrition per serve

Ingredients

• 2pcs onion
• 2clov garlic
• 1bunch parsley
• 1pcs zucchini
• 2pcs chorizo sausages
• 50g tomato paste
• 2g chilli flakes
• 400g diced tomatoes
• 200g penne pasta
• 150g peas
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Finely chop the onions. Crush or finely chop the garlic. Finely chop the parsley stems and coarsely chop the parsley leaves. Coarsely grate the zucchini. Thinly slice the chorizo.
2. Step 2 — Brown chorizo
   Put the chorizo in a cold medium deep frypan over medium-high heat. Cook, turning, for 4-5 mins until golden. Bring a medium saucepan of salted water to the boil for the pasta.
3. Step 3 — Cook pasta sauce
   Add the onion, garlic and parsley stems to the chorizo and cook, stirring occasionally, for 3 mins or until softened. Stir in half the tomato paste* and a pinch of chilli flakes* (see cooking tip) and cook, stirring, for 1 min. Add the tomatoes, zucchini and 60ml (¼ cup) water, reduce the heat to medium-low and cook for 15 mins to develop the flavour.
4. Step 4 — Cook pasta and peas
   Meanwhile, cook the pasta in the pan of boiling water for 8 mins. Add the peas and return to the boil. Cook for 1 min or until the pasta is al dente. Reserve 2 tbs cooking water, then drain the pasta and peas.
5. Step 5 — Season sauce
   Stir ½ tsp sugar into the pasta sauce. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Add the pasta, reserved cooking water and remaining parsley to the pasta sauce. Increase the heat to high and cook, stirring constantly, for 1 min or until well combined. Divide the pasta among bowls to serve.

Allergens

Gluten, Wheat