My twist on a classic pasta dish | Penne Arrabbiata with Mozzarella and Chorizo

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat while ricotta provides creaminess.

chorizo sausage

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo is lower in calories while pork sausage is more economical.

Place 2 Bell Peppers under the grill on high heat until blackened and charred all over, about 10-12 minutes, turning a few times.

Bring a large pan of water to a boil.

Cook 400 grams (about 14 ounces) of penne pasta as per the package instructions.

Heat 1 tablespoon of olive oil in a large frying pan over medium heat.

Add 1 chopped onion and fry for about 2-3 minutes, stirring regularly until the onion starts to soften.

Add 200 grams of sliced chorizo and fry together with the onion for about 3-4 minutes until the chorizo starts to release its oils.

Stir in 2 cloves of minced garlic and 1 tablespoon of tomato puree; cook for a further minute while stirring.

Add 400 grams of finely chopped tomatoes, 1 teaspoon of dried thyme, 1 heap teaspoon of dried chili flakes, and 1 teaspoon of sugar; stir together and bring to a boil, then turn down the heat and simmer for 10 minutes.

Remove the peppers from the grill, wrap them in foil to sweat, then remove the skins and slice them.

Add the sliced roasted peppers into the sauce.

Drain the pasta, reserving about a cup of the pasta cooking water, then add the pasta to the pan along with a good splash of the reserved pasta water; stir to combine.

Tear up about 200 grams (7 ounces) of mozzarella and nestle the pieces within the pasta, heating through for a further minute to allow the mozzarella to melt.

Serve with grated Parmesan, chopped spring onions, chili flakes, and a sprinkling of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens