Don’t you just love a good pasta dish? Good ol’ spag bol certainly has it’s uses as one of those easy dishes that everyone loves (in fact, spag bol is still one of my favourites that I make at least every couple of weeks), but sometimes it’s nice just to shake things up a little. Now this dish has everything going for it when you need to get something on the table quick, but you fancy something a bit different and special:
Penne pasta smothered in a rich and spicy arrabiata sauce Gooey pieces of melty mozzarella Chunks of spicy chorizo Bell pepper slices, grilled/broiled until smoky and charred
It’s also just as quick to make as spag bol, which makes it a great choice for a mid-week meal. We start off by roasted a red and yellow bell pepper until charred. I do this (very carefully) over a gas burner, but you can also do it under the grill (broiler), in the oven (400F/200C for 40 minutes, turning once or twice) or on the barbecue when the weather’s a bit warmer. Whilst the peppers are roasted, I put the pasta on to cook. Next fry up some onions in a little oil until softened. Add in chorizo and cook until for a few minutes, then stir in garlic and tomato puree (paste). Then add in tinned tomatoes, dried thyme, chilli flakes and a little sugar. Simmer for 10 minutes.
Next, we remove the skins from those roasted peppers and slice up the peppers. Add them into the sauce along with the cooked and drained pasta and stir everything together. Add in pieces of torn mozzarella, stir again, then top with a little grated parmesan, a few chopped spring onions (scallions) and a pinch of chilli flakes before serving.
I made this on Friday, and everyone - even my youngest - had second helpings. Gracey had been out to a social club that she goes to on a Friday, and despite the fact she’d already had tea, she saw a bit of this left in the pan when she came home and gave me the puppy dog eyes until she got a bowl of it too. Now, you can make this Arrabiata as spicy as you like. I only add a pinch of chilli flakes when the kids are eating it. Then I’ll serve it with a little dish of chopped fresh chillies for Chris and I. Gotta love those chopped fresh chillies. We seem to be going through loads at the moment. I think I ate too many of them a few weeks ago - trying to burn out a bad cold I had - and now my taste buds have evolved –>broken. I can’t wait until Spring to start growing my own chillies again. Chris built me a herb garden last year and and I love hovering over those little seedlings like a chilli momma (yes, I’m a big saddo) and I’m so happy and proud when we eat our first home-grown chilli of the season (and make our own sweet chilli jam with any surplus).
I remember planting some seeds a few years ago with Gracey’s help. She decided to plant her own jelly bean ‘seeds’ in the hope of growing a jelly bean tree. I love it when kids come up with these things. I mean, how awesome would it be if by some work of magic, the first ever jelly bean tree grew in my garden? I’d be out there planting marshmallows, dairy milks, toblerones and jars of nutella before you could say better-than-willy-wonkas-edible-garden……
Can I make it gluten free?
Yes! Swap out the pasta for gluten-free pasta and ensure your chorizo and tomato paste are gluten free too. It works well as a gluten free dish.
Can I make it vegetarian?
Yes - skip the chorizo entirely (if you do, add a teaspoon of smoked paprika with the spices), or replace it with vegetarian chorizo/mushrooms/smoky chickpeas (chickpeas fried with smoked paprika, cumin, salt and pepper). You’ll also need to replace the parmesan (which is made with animal rennet) with vegetarian Italian-style hard cheese, and check you’re using a vegetarian mozzarella.
Can I make it ahead?
I prefer to eat this right away as I think it tastes better when freshly made, rather than after re-heating. However, you can make it ahead if you wish, and it will still be tasty. Once you’ve cooked the arrabiata, cool, cover and refrigerate for up to a day. It’s better to reheat in the oven (covered in foil) - as this will help the heat to disperse better, without the pasta being broken - as it would if it was being stirred in a pan. Heat in the oven at 190C/375F for about 20-25 minutes until hot throughout. Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Can I freeze it?
As above, it tastes better when freshly made, but you can freeze and reheat it. Once you’ve cooked the arrabiata, cool, cover and freeze. Then defrost in the refrigerator. As per the re-heat instructions above - reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout. Again, add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Leftovers?
I love this cold the next day for lunch with some crunchy salad leaves and finely sliced red onion.
The Penne Arrabiata with Mozzarella and Chorizo recipe:
This post was first published in June 2015. Updated in January 2019 with new photos, step-by-step photos, recipe video and tips. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Equipment:
In order to make this Penne Arrabiata recipe you will need:
A good Kitchen knife. Chopping Board. A Measuring Jug. Measuring Spoons A Large Pan For boiling the pasta Colander for straining the pasta. Garlic Press Grater (If you choose to grate your own cheese) A large Frying Pan or Skillet Wooden or Silicon Coated Spoons. We have just bought these and love them.
