Chorizo Napolitana with Penne & Feta
Who doesn't love a quick, easy and delicious pasta dish? Enjoy!
Ingredients
Sauce
- 1 brown onion finely diced
- 2 cloves garlic minced
- 1 carrot grated
- 1 capsicum thinly sliced
- 1 drizzle oil
- 500 g fresh chorizo grind
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp dried thyme
- 1 tsp sweet paprika
- ¾ tsp salt
- 1 can cherry tomatoes
- ⅓ cups water
- 1 tsp balsamic vinegar
- 100 g baby spinach
Pasta
- ¾ pack penne rigata pasta
- 1 drizzle oil
To Serve
- 2 tomatoes diced
- 50 g feta cheese crumbled
- 1 drizzle oil
Instructions
- Before you start, bring a large pot of salted water to the boil.
- Prep onion, garlic, carrot and capsicum.
- Cook pasta in pot of boiling water for about 12 minutes, until tender. Drain and return to pot with oil.
- Heat oil in a large fry-pan on medium-high heat. Add chorizo and onion and cook for 3-4- minutes, until nearly cooked through and golden.
- Add garlic and carrot to pan and cook for about 3 minutes, until soft. Add herbs and spices and salt and cook for about 30 seconds, until fragrant. Add capsicum, canned tomatoes, water measure and balsamic vinegar and bring to a simmer. Simmer for 2-3 minutes, until thick. Stir through spinach and season to taste with salt and pepper.
- To finish, prep tomato and feta.
- Serve pasta topped with sauce, tomato, feta and a drizzle of olive oil.
