Solo: Paprika Chorizo Penne

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Solo: Paprika Chorizo Penne

Quick paprika spiced chorizo with fresh cherry tomatoes in a basil & tomato sauce, served with penne.

Ingredients to serve 1

  • 75g x penne
  • 1 x chorizo sausage – slice at an angle (½ cm)
  • ¼ tsp x paprika
  • 100g x cherry tomatoes – cut into quarters
  • ¼ sachet x tomato paste
  • 3g x fresh basil – discard stalks
  • 20g x hard cheese – grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Penne: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the penne and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain, reserving the pasta water for the sauce.

Step 3

Chorizo mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the chorizo and cook for 2-4 minutes until golden. Sprinkle in the paprika and sauté for another minute before adding the cherry tomatoes and tomato paste. Pour in boiling water (¼ cup for 1), and cook for 6-8 minutes until the sauce thickens. Then add the basil leaves, ¾ of the hard cheese and a splash of pasta water (if necessary to loosen). Season with salt and pepper to taste.

Step 4

Serve by mixing the saucy chorizo through the pasta and top with the REST of the hard cheese.