Quick Creamy Tomato & Chorizo Penne
with Rocket & Parmesan Salad
Golden pipes of penne combine with rich tomato paste, cream and smokey chorizo to create an elegant meal fit for only the best. Add sharp Parmesan and a rocket salad for crunch and dinner is complete.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
2
radish
1 packet
Mild Chorizo
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
tomato paste
½ bottle
cream
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 bag
salad leaves
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. Thinly slice leek and radish. Finely chop garlic. Cut mild chorizo into 1cm half-moons. • Cook penne in boiling water until 'al dente', 10 minutes. • Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then return penne to the saucepan.
• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-5 minutes. • Transfer chorizo to a plate, leaving any residual oil in the pan.
• Return the frying pan to a medium-high heat with residual oil in pan. Cook leek until tender, 2 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute. Add longlife cream (see ingredients), garlic & herb seasoning and chicken-style stock powder and cook, stirring, 1 minute. • Add penne and reserved pasta water, then return chorizo to pan and cook, tossing, until combined, 1 minute. • Season to taste.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add radish and rocket leaves and toss to coat. Sprinkle with 1/2 the grated Parmesan cheese. • Divide creamy tomato and chorizo penne between bowls. • Garnish with remaining Parmesan cheese. • Serve with rocket and Parmesan salad.