Chorizo Napolitana with Penne & Feta
Who doesn't love a quick, easy and delicious pasta dish? Enjoy!
Ingredients
Sauce
- 1 brown onion finely diced
- 2 cloves garlic minced
- 1 carrot grated
- 1 capsicum thinly sliced
- 1 drizzle oil
- 500 g fresh chorizo grind
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp dried thyme
- 1 tsp sweet paprika
- ¾ tsp salt
- 1 can cherry tomatoes
- ⅓ cups water
- 1 tsp balsamic vinegar
- 100 g baby spinach
Pasta
- ¾ pack penne rigata pasta
- 1 drizzle oil
To Serve
- 2 tomatoes diced
- 50 g feta cheese crumbled
- 1 drizzle oil
Instructions
- Before you start, bring a large pot of salted water to the boil.
- Prep onion, garlic, carrot and capsicum.
- Cook pasta in pot of boiling water for about 12 minutes, until tender. Drain and return to pot with oil.
- Heat oil in a large fry-pan on medium-high heat. Add chorizo and onion and cook for 3-4- minutes, until nearly cooked through and golden.
- Add garlic and carrot to pan and cook for about 3 minutes, until soft. Add herbs and spices and salt and cook for about 30 seconds, until fragrant. Add capsicum, canned tomatoes, water measure and balsamic vinegar and bring to a simmer. Simmer for 2-3 minutes, until thick. Stir through spinach and season to taste with salt and pepper.
- To finish, prep tomato and feta.
- Serve pasta topped with sauce, tomato, feta and a drizzle of olive oil.
Meet the Chef
Gemma ‘Mint’
Say hello to Gemma ‘Mint’ our Development Kitchen Manager. She’s all the way from the sunny Hawkes Bay and is the brain behind many of our new bags. She’s a lover of Hawkes Bay apples and golden peaches, having grown up in the region, it takes her right back to her childhood. However, her favourite foods are dumplings and freshly baked bread. Gemma loves how she gets to be involved in all the new projects in her role and how we’re constantly creating and evolving with our foodies.