Chorizo Napolitana with Penne & Feta

Chorizo Napolitana with Penne & Feta

Ready in 30 minutes • Serves 3
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, January 12, 2020.
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Ingredients

Chorizo

  • 1/2 brown onion, finely diced
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1/2 capsicum, thinly sliced
  • 1 pack chorizo
  • 1 pack Italian spices
  • 1 can cherry tomatoes
  • 1/2 pack baby spinach

Pasta

  • 1/2 pack penne pasta

To Serve

  • 1 tomatoes, diced
  • 1 pack feta cheese, crumbled
  • 1 bunch basil, leaves torn

Steps

  1. Bring a pot of salted water to the boil. Prep veggies.
  2. Cook pasta. Cook pasta in pot of boiling water for about 12 minutes, until tender. Drain and return to pot with a drizzle of oil.
  3. Cook chorizo. Heat a drizzle of oil in a fry-pan on medium-high heat. Add chorizo and onion and cook for 3-4 minutes, until nearly cooked through and golden.
  4. Finish chorizo. Add garlic and carrot to pan and cook for about 3 minutes, until soft. Add Italian spices and 1/2 tsp salt and cook for about 30 seconds, until fragrant. Add capsicum, canned cherry tomatoes, 1/4 cup water and a drizzle of balsamic vinegar and bring to a simmer. Simmer for 2-3 minutes, until thick. Stir through spinach and season to taste.
  5. To finish. Prep tomatoes, feta and basil to serve.
  6. Serve pasta topped with chorizo, tomatoes, feta and basil. Drizzle with olive oil.

Nutritional Information

Energy 2300 kj
550 kcal
Protein 28.5g
Carbohydrate 70.9g
Fat 15.6g