Recipes

Spicy Chorizo Penne

A recipe created for urbanchef.co.nz

Ingredients

1 large pinch saffron thread
1 tablespoon boiling water
2 cups penne pasta
1 tablespoon vegetable oil
2 chorizo sausages
10 large black olives, sliced in half and deseeded
2 x 425g jar Urban Roasted Red Capsicum Sauté Sauce
1 cup frozen peas
400g tin borlotti beans, washed and drained

Instructions

Soak the saffron in the boiling water for at least one hour to release its flavour. Cook the pasta in plenty of simmering water for 8-10 minutes until el dente. When cooked, drain into a colander. While the pasta is cooking, heat the oil in a heavy-based, deep-sided frying pan. Cut the chorizo into thin strips and add to the pan. Fry until crispy, stirring continuously.

With paper towels, wipe out any excess grease from the pan. Add the olives, both jars of Urban Appetite Roasted Red Capsicum Sauté Sauce and saffron water. Bring to a simmer stirring occasionally. Add the peas and borlotti beans. Stir to combine and simmer for 2 more minutes to heat everything through. Lastly add the hot pasta and stir through to combine. Spoon into 4 warmed bowls and serve immediately.

Serves 4

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