Recipe

Solo: Spicy Penne

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Solo: Spicy Penne

Penne pasta coated in spicy chorizo, tomato and herb sauce, topped with hard cheese.




Ingredients to serve 1

  • 100g x penne
  • ¼ x lemon
  • 1 x tomato – dice (1cm)
  • 3g x fresh rosemary – remove leaves, discard stalks
  • ½ clove x garlic – crush with the flat side of a knife
  • ¼ x onion – peel & chop finely
  • ½ x chorizo sausage – slice thinly at an angle (½ cm)
  • 20g x hard cheese – slice with potato peeler
  • ¼ cup x water (for the chorizo mix)
  • ¼ x chilli (optional) – deseed & chop
  • 20g x sundried tomatoes – chop roughly
  • 15g x pitted black olives – cut in half
  • 3g x fresh parsley – remove stalks, chop roughly
  • 3g x fresh basil – tear leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Penne: Place a large saucepan on medium-high heat and add the boiling water. Add a few drops of olive oil and the penne and cook for 8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle penne with a little olive oil to prevent it from sticking together.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Set aside.

Step 4

Tomato: Place the tomatoes on a tin foil lined baking tray, rub the rosemary leaves between your hands and place them on the tray. Add the crushed garlic cloves, a drizzle of olive oil and salt and pepper. Place in the oven and cook for 15-20 minutes until the tomatoes are golden and cooked. Remove from the oven, peel the roasted garlic and chop finely.

Step 5

Chorizo mix: Place a large frying pan on medium-high heat with a drizzle of olive oil. Add the onion and chorizo with a little salt and cook for 5 minutes until the chorizo is golden. Add the roast tomatoes, chopped garlic, water (see quantity above for the chorizo mix), the chilli (optional), sundried tomatoes and olives. Cook for about 3 minutes until the sauce thickens. Add the lemon zest and season with salt and pepper, then add the penne and mix through. Mix in the parsley and basil.

Step 6

Serve in a bowl, topped with the hard cheese shavings and a drizzle of olive oil.