Name: Chorizo, artichoke, parmesan and parsley penne
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 packet penne pasta; 1 tablespoon olive oil; 2 chorizo sausages, halved, sliced; 1 onion, finely chopped; 2 clove garlic, crushed; 2 long red chillies, seeds removed, thinly sliced; 500 gram jar passata (tomato purée); 2 teaspoon balsamic vinegar; 280 gram jar artichokes hearts, drained, halved; 2 tablespoon chopped parsley, plus extra to serve; 1/4 cup shaved parmesan, to serve

Chorizo, artichoke, parmesan and parsley penne

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Serves 4

Prep

Cook

10M

Total

15M

Ingredients

1 packet penne pasta

1 tablespoon olive oil

2 chorizo sausages, halved, sliced

1 onion, finely chopped

2 clove garlic, crushed

2 long red chillies, seeds removed, thinly sliced

500 gram jar passata (tomato purée)

2 teaspoon balsamic vinegar

280 gram jar artichokes hearts, drained, halved

2 tablespoon chopped parsley, plus extra to serve

1/4 cup shaved parmesan, to serve

Method

1.Cook penne pasta in a large saucepan of boiling, salted water for 8-10 minutes, following packet instructions. Drain well.

2.Meanwhile, heat half the oil in a large frying pan on high. Cook chorizo for 3-4 minutes, until browned. Drain on paper towel.

3.Heat remaining oil in same pan on high. Sauté onion, garlic and chilli for 2-3 minutes until tender.

4.Stir in sauce and balsamic vinegar. Bring to the boil. Reduce heat and simmer for 1-2 minutes.

5.Return chorizo to pan with artichokes, parsley and pasta.

6.Serve topped parsley and parmesan.

Use any pasta of choice. If preferred, use sliced salami in place of chorizo.
Note

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