serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 500 g penne
- 1 tbsp olive oil
- 1 chorizo sausage, thinly sliced into half-moons
- 1 small brown onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp tomato paste
- 1–2 tsp dried chilli flakes, to taste
- 2 x 400 g tins cherry tomatoes
- 1 chicken stock cube, crumbled
- 120 g baby spinach leaves
- Salt and black pepper
- 50 g feta, crumbled
Instructions
- Bring a large saucepan of salted water to the boil over high heat. Cook the pasta according to the package directions. Meanwhile, heat the oil in a large frying pan over medium heat. Add the chorizo and cook for 5 minutes, or until browned, then transfer to a plate leaving the flavoured oil in the pan. Add the onion and cook, stirring, for a few minutes until softened. Add the garlic and cook for a further minute.
- Stir through the tomato paste, followed by the chilli flakes, cherry tomatoes and crumbled stock cube. Bring to a simmer and cook for a few minutes. Add the chorizo back to the pan with the baby spinach leaves and stir gently until it wilts.
- Drain the pasta, reserving ½ cup of pasta water. Add the pasta to the sauce with ¼ cup pasta cooking water and stir through. Remove from the heat and add extra pasta water if you’d prefer! Season to taste with salt and pepper.
- Divide the pasta between bowls, sprinkle with the feta cheese and crack over a little freshly ground black pepper and serve.
Note
- Any leftovers can be stored in the fridge for 3 days and reheated in the microwave or on the stovetop.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
