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Spiced Tomato Penne

Spiced Tomato Penne

with Chorizo and Smoked Garlic (F)

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There’s nothing like the sound of a favourite song or the smell of certain scent to transport you to another place and time. For this dish we’ve specially sourced smoked garlic and chorizo with a heady aroma that cannot help but carry you away. And how to recognise the smoked garlic amongst your ingredients? Just follow your nose...

Tags:Family Friendly
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)

Long Red Pepper

2 unit(s)

Garlic Clove

½ cup(s)

Chorizo

2 tin(s)

Chopped Tomatoes

½ tsp

Smoked Paprika

450 grams

Wheat Penne Pasta

(ContainsCereals containing gluten)

4 unit(s)

Parmesan Cheese

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2958 kJ
Energy (kcal)707 kcal
Fat17.0 g
of which saturates8.0 g
Carbohydrate103 g
of which sugars0.0 g
Protein34 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Tray
Pan
Pot
Bowl
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to its maximum temperature. Chop the top off the pepper then slice it in half lengthways. Remove the seeds and cut into about 10 slices lengthways. Peel and finely dice the garlic.

2

LH: Coat the red pepper slices in ½ tbsp of olive oil and season well with salt and pepper. Put the slices on a baking tray and put this in the oven for around 15 mins. Tip: They are done when they are slightly dark and crispy around the edges.

3

Put ½ tsp of olive oil in a nonstick pan on medium heat. Add your chorizo chunks and fry for about 4 mins until they are nice and crispy. Boil a pot of water with ¼ tsp of salt for your pasta.

4

Add the garlic into the pan and cook for 30 seconds.

5

Add in the tinned tomatoes with ½ tsp of smoked paprika. Mix in ½ tsp of sugar (if you have some) and a pinch of salt and pepper. Bubble away on medium heat until your sauce becomes thick.

6

While the sauce thickens, put your pasta in the boiling water. Cook the pasta for around 8-10 minutes or until ‘al dente’. Tip: This means there is just a hint of firmness left in the middle.

7

Your peppers should be nice and crispy around the edges by now so take them out of the oven. Mix them gently into your tomato sauce.

8

Stir your drained pasta into the sauce. Serve into bowls with a sprinkle of grated parmesan.