My scrumptious Penne Arrabbiata contains melty mozzarella and spicy chorizo for a scrumptious twist on the traditional. Take a look at my suggestions for roasting the peppers for a pleasant smoky end!
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Do not you simply love a good pasta dish?
Good ol’ spag bol definitely has it is makes use of as a type of straightforward dishes that everybody loves (in reality, spag bol continues to be certainly one of my favourites that I make not less than each couple of weeks), however generally it is good simply to shake issues up a bit.
Now this dish has all the things going for it when you should get one thing on the desk fast, however you fancy one thing a bit completely different and particular:
- Penne pasta smothered in a wealthy and spicy arrabbiata sauce
- Gooey items of melty mozzarella
- Chunks of spicy chorizo
- Bell pepper slices, grilled/broiled till smoky and charred
It is also simply as fast to make as spag bol, which makes it an awesome alternative for a mid-week meal.
📋 What do we’d like?
📺 Watch tips on how to make it
Full recipe with detailed steps within the recipe card on the finish of this put up.
- We begin off by roasting a purple and yellow bell pepper till charred. I do that both over a gasoline burner (very rigorously), below the grill (broiler), or on the barbecue when the climate’s a bit hotter. While the peppers are roasting, I put the pasta on to cook dinner.
- Subsequent fry up some onions in a bit oil till softened. Add in chorizo and cook dinner till for a couple of minutes, then stir in garlic and tomato puree (paste). Then add in tinned tomatoes, dried thyme, chilli flakes and a bit sugar. Simmer for 10 minutes.
- Subsequent, we take away the skins from these roasted peppers and slice up the peppers. Add them into the sauce together with the cooked and drained pasta and stir all the things collectively.
- Add in items of torn mozzarella, stir once more, then high with a bit grated parmesan, just a few chopped spring onions (scallions) and a pinch of chilli flakes earlier than serving.
👩🍳PRO TIP You may make this Arrabbiata as spicy as you want. I solely add a pinch of chilli flakes when the youngsters are consuming it. Then I will serve it with a bit dish of chopped contemporary chillies for Chris and I to sprinkle on high.
🍽️ What to serve it with
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Penne Arrabbiata with Mozzarella and Chorizo
Penne Arrabbiata with Mozzarella and Chorizo – a scrumptious twist on the traditional!
INSTRUCTIONS
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Place the 2 entire bell peppers on a grill tray and place below the grill (broiler). Alternatively, rigorously place the 2 entire bell peppers over a gasoline hob flame (utilizing heat-proof tongs).
1 purple bell pepper, 1 yellow bell pepper
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Grill till blackened and charred throughout. Flip throughout grilling to make sure all the edges get performed. They need to be blackened in about 10-12 minutes.
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As soon as blackened, wrap the peppers in tin foil and permit to chill barely within the foil (this can make eradicating the pores and skin simpler).
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While the peppers are grilling you may cook dinner the pasta and make the arrabbiata sauce.
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Warmth a big pan of water for the pasta and cook dinner the penne as per the pack directions.
400 g (14 oz) dried penne pasta
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In a big frying pan (skillet), warmth the oil and add within the onion. Prepare dinner on a medium warmth, stirring sometimes, for 2-3 minutes till the onions begin to soften.
1 tablespoon olive oil, 1 onion
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Add within the chorizo and cook dinner for an additional 3-4 minutes till the chorizo releases its oils and begin to darken.
200 g (7 oz) chorizo
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Now stir within the garlic and tomato puree (paste), cook dinner for 1 minute, then stir within the tinned tomatoes, thyme, dried chilli flakes and sugar. Convey it to a delicate bubble and permit to simmer for 10 minutes.
2 cloves garlic, 1 tablespoon tomato puree, 400 g (14 oz) tinned chopped tomatoes, 1 teaspoon dried thyme, 1 heaped teaspoon dried chilli flakes, 1 teaspoon sugar
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By now, the foil-wrapped peppers ought to have cooled a bit. Place them on a chopping board, then take away and discard the charred pores and skin. Slice up the peppers (discarding the seeds) and throw the chopped peppers into the arrabbiata sauce.
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Drain the pasta, as soon as cooked, and add the drained pasta to the arrabbiata sauce. Stir collectively (I discover it simpler to make use of a spoon and a set of tongs for this) till the pasta is totally coated within the sauce.
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Stir within the mozzarella chunks, warmth for an additional minute after which flip off the warmth.
250 g (8 ¾ oz) mozzarella, roughly torn
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Sprinkle the arrabbiata with a bit parmesan, freshly floor black pepper, chilli flakes and a few chopped spring onions (scallions). Serve straight from the pan.
3 tablespoons finely grated parmesan cheese, ½ teaspoon black pepper, 2 spring onions, 1 pinch chilli flakes
✎ Notes
Sure! Swap out the pasta for gluten-free pasta and guarantee your chorizo and tomato paste are gluten free too. It really works properly as a gluten free dish.
Can I make it vegetarian?
Sure – skip the chorizo totally (if you happen to do, add a teaspoon of smoked paprika with the spices), or substitute it with vegetarian chorizo/mushrooms/smoky chickpeas (chickpeas fried with smoked paprika, cumin, salt and pepper). You will additionally want to switch the parmesan (which is made with animal rennet) with vegetarian Italian-style exhausting cheese, and verify you are utilizing a vegetarian mozzarella.
Can I make it forward?
I desire to eat this immediately as I feel it tastes higher when freshly made, quite than after re-heating. Nevertheless, you can make it forward if you want, and it’ll nonetheless be tasty.
As soon as you have cooked the arrabbiata, cool, cowl and refrigerate for as much as a day. It is higher to reheat within the oven (coated in foil) – as this can assist the warmth to disperse higher, with out the pasta being damaged – as it could if it was being stirred in a pan. Warmth within the oven at 190C/375F for about 20-25 minutes till scorching all through.
Observe: the dish shall be rather less saucy if you happen to make it forward, because the pasta will soak up extra of the liquid. You may add an additional few tablespoons of inventory or scorching water when reheating the pasta to make sure it is nonetheless saucy.
Can I freeze it?
As above, it tastes higher when freshly made, however you may freeze and reheat it.
As soon as you have cooked the arrabbiata, cool, cowl and freeze. Then defrost within the fridge. As per the re-heat directions above – reheat within the oven (coated in foil) at 190C/375F for about 20-25 minutes till scorching all through. Once more, add an additional few tablespoons of inventory or scorching water when reheating the pasta to make sure it is nonetheless saucy.
Leftovers?
I really like this chilly the subsequent day for lunch with some crunchy salad leaves and finely sliced purple onion.
Dietary data is per serving, primarily based on this recipe serving 4 individuals. Should you use the recipe to serve 6, the calorie quantity is approx 523 energy per portion.
Vitamin
Energy: 787kcalCarbohydrates: 93gProtein: 40gFats: 28gSaturated Fats: 12gPolyunsaturated Fats: 1gMonounsaturated Fats: 6gLdl cholesterol: 75mgSodium: 590mgPotassium: 773mgFiber: 7gSugar: 11gVitamin A: 1806IUVitamin C: 106mgCalcium: 601mgIron: 5mg
This put up was first printed in June 2015. Up to date in January 2019 with new images, step-by-step images, recipe video and suggestions, then once more June 2023 with new video and a few housekeeping.
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Tools:
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