Cheesy Chorizo Penne Gratin
with Steam-Fried Tenderstem® Broccoli
- Milk
- Cereals containing gluten
This Cheesy Chorizo Penne Gratin is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
80 grams
Tenderstem® Broccoli
180 grams
Penne Pasta
(Contains: Cereals containing gluten)
60 grams
Diced Chorizo
25 grams
Breadcrumbs
(Contains: Cereals containing gluten)
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
20 grams
Butter for the Roux
1.5 tbsp
Plain Flour
152 milliliter(s)
Water for the Sauce
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese. Halve any thick broccoli stems lengthways.
When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Meanwhile, in a small bowl, combine the breadcrumbs with the olive oil for the crumb (see pantry for amount). Season with salt and pepper and set aside.
Heat your grill to high.
Once the chorizo has browned, stir in the garlic and fry for 30 secs.
Add the butter for the roux (see pantry for amount) and allow it to melt. Stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!
Next, gradually stir in the water for the sauce (see pantry for amount), followed by the chicken stock paste. Bring to the boil, then stir and simmer until thickened, 1-2 mins.
Stir the creme fraiche into the sauce, then remove from the heat. Sprinkle in the Cheddar cheese and stir until melted.
Stir the cooked pasta into the cheese sauce. Taste and season with salt and pepper if needed.
Add a splash of water to loosen if you feel it needs it, then transfer to an appropriately sized ovenproof dish. Sprinkle the crumb evenly over the top.
Pop under the grill until the crumb is golden, 5-6 mins.
Meanwhile, clean your frying pan and pop it back on medium-high heat with a drizzle of oil.
Once hot, add the broccoli and stir-fry for 2-3 mins. Add a splash of water and immediately cover with a lid or some foil.
Lower the heat to medium and allow to cook until the broccoli is tender, 4-6 mins. Remove from the heat and season with salt and pepper.
Share the cheesy chorizo penne gratin between your bowls and serve the broccoli alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, cheesy taste, though some found it a bit too rich or salty.
- Ease of prep: Quick and simple to make, though a few found coordinating multiple cooking methods challenging.
- Suggestions: Consider adding extra vegetables or chicken for more balance; reduce salt if using stock paste.
- Next-day meals: Reheats well for some, making great leftovers for lunch the following day.
- Portions: Several noted generous pasta servings, but wished for more broccoli to balance the dish.
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