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Chorizo Napolitana with Penne & Feta

Who doesn't love a quick, easy and delicious pasta dish? Enjoy!
Servings 4
Total Time 30 mins



  • 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
  • cups water
  • 1 tsp balsamic vinegar
  • 100 g baby spinach


  • ¾ pack penne rigata pasta
  • 1 drizzle oil

To Serve

  • 2 tomatoes diced
  • 50 g feta cheese crumbled
  • 1 drizzle oil


  • 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.