Nicky's Kitchen SanctuaryPenne Arrabbiata with Mozzarella and Chorizo
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Ingredients
Serves 4- 1 onion (peeled and chopped)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tbsp olive oil
- 1 tbsp tomato puree (paste for US)
- 1 tsp dried thyme
- 2 spring onions ((scallions) sliced)
- 2 cloves garlic (peeled and minced)
- 400 g (14 oz) tinned chopped tomatoes
- 250 g (8 3/4 oz) mozzarella (roughly torn)
- 3 tbsp finely grated parmesan cheese
- 1 heaped teaspoon dried chilli flakes
- 1 pinch chilli flakes
- 1 tsp sugar
- 1/2 tsp black pepper
- 400 g (14 oz) dried penne pasta
- 200 g (7 oz) chorizo (sliced)
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Steps
- Step 1
Place the two whole bell peppers on a grill tray and place under the grill (broiler). Alternatively, carefully place the two whole bell peppers over a gas hob flame (using heat-proof tongs).
- Step 2
Grill until blackened and charred all over. Turn during grilling to ensure all the sides get done. They should be blackened in about 10-12 minutes.
- Step 3
Once blackened, wrap the peppers in tin foil and allow them to cool slightly in the foil (this will make removing the skin easier).
- Step 4
Whilst the peppers are grilling you can cook the pasta and make the arrabbiata sauce.
- Step 5
Heat a large pan of water for the pasta and cook the penne as per the pack instructions.
- Step 6
In a large frying pan (skillet), heat the oil and add in the onion. Cook on a medium heat, stirring occasionally, for 2-3 minutes until the onions start to soften.
- Step 7
Add in the chorizo and cook for a further 3-4 minutes until the chorizo releases its oils and starts to darken.
- Step 8
Now stir in the garlic and tomato puree (paste), cook for 1 minute, then stir in the tinned tomatoes, thyme, dried chilli flakes and sugar. Bring it to a gentle bubble and allow it to simmer for 10 minutes.
- Step 9
By now, the foil-wrapped peppers should have cooled a little. Place them on a chopping board, then remove and discard the charred skin. Slice up the peppers (discarding the seeds) and throw the chopped peppers into the arrabbiata sauce.
- Step 10
Drain the pasta, once cooked, and add the drained pasta to the arrabbiata sauce. Stir together (I find it easier to use a spoon and a set of tongs for this) until the pasta is completely coated in the sauce.
- Step 11
Stir in the mozzarella chunks, heat for a further minute and then turn off the heat.
- Step 12
Sprinkle the arrabbiata with a little parmesan, freshly ground black pepper, chilli flakes, and some chopped spring onions (scallions). Serve straight from the pan.
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Place the two whole bell peppers on a grill tray and place under the grill (broiler). Alternatively, carefully place the two whole bell peppers over a gas hob flame (using heat-proof tongs).
Source: Nicky's Kitchen Sanctuary
