with Penne and Parsley
Arrabiata can be known to give you a good kick with its fiery heat, but our version lets you control how spicy you want it! Quick-cooking penne will help get this dish on the dinner table faster than you can say 'buon appetito'!
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Baby Tomatoes
113 g
Roasted Pepper Pesto
0.5 cup
Chili Flakes
0.25 tsp
Garlic Puree
1 tbsp
Italian Seasoning
0.5 tbsp
Parsley
7 g
Parmesan Cheese, shredded
0.25 cup
Fresh Rigatoni
227 g
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain.
- Toss penne with 1 tbsp (2 tbsp) oil. Set aside.
- Halve tomatoes.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Add tomatoes, garlic puree, half the Italian Seasoning (use all for 4 ppl) and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec-1 min.
- Add crushed tomatoes, pasta water and roasted pepper pesto. Season with salt and pepper.
- Bring to a simmer. Simmer, stirring occasionally, until sauce thickens slightly, 4-5 min. (TIP: If sauce splatters too much, cover the pan leaving a gap to release steam.)
- Add penne and half the Parmesan to the pan. Cook, stirring often, until Parmesan melts, 2-3 min.
- Add half the parsley. Season with salt and pepper, then stir to combine.
- Divide pasta between plates.
- Sprinkle with remaining Parmesan, remaining parsley and any remaining chili flakes, if desired.
960
kcal
Calories
51
g
Fat
14
g
Saturated Fat
89
g
Carbohydrate
10
g
Sugar
11
g
Dietary Fiber
40
g
Protein
90
mg
Cholesterol
1810
mg
Sodium
0.3
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
9
mg
Iron
with Beyond Meat®, Zucchini and Carrots
