Calabrese Style Penne Rigatoni


This is probably one of the simplest pasta recipes ever! Quick, tasty and sure to be a hit at any barbecue or family gathering.

500g penne rigatoni (or pasta of choice)
2 chorizos, halved lengthways then sliced
100g cherry tomatoes, halved
100g (or a small container) sun-dried tomatoes, roughly chopped, kept in oil
100g (or a small container) feta stuffed green olives, sliced
30g pine nuts
Cracked pepper

Serves 6 – 8

1. Fill a large saucepan 3/4 full with salted water. Salt adds flavour to the pasta and also increases the boiling point of the water. Bring to boil and add pasta. Stir occasionally.

2.  Cook pasta according to packet instructions or until al dente (Try a piece of pasta – it should be cooked but firm). Transfer the pasta into a colander over the sink to drain. Immerse colander in a sink of cold water or run under cold water for 1 – 2 minutes to stop pasta from cooking. Drain well and transfer into a large bowl. (For recipes that include a sauce, don’t rinse the pasta as this will wash away the starch required to ‘stick’ onto the sauce. This recipe doesn’t require added sauce so rinsing is permitted).

3. Preheat a large non stick pan over high heat. Once the pan is hot, add chorizo. Pan fry the chorizo for about 5 minutes. Using tongs, turn the chorizo frequently to prevent one side from burning. Both sides of should be equally browned. Remove and add to pasta.

4. Add sun-dried tomato (along with the oil it’s kept in), feta stuffed green olives, cherry tomatoes and pine nuts to pasta and chorizo mix. Toss to combine. Add pepper to taste.

Optional: Add sweet potato or roast pumpkin.


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