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Chorizo and chickpea pasta
Chorizo and chickpea pasta
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Prep Time:
5 minutes
Cook Time:
18 minutes
Total Time:
23 minutes
Cozy up with this comforting winter pasta.
Ingredients:
  • 400g penne rigate
  • olive oil
  • 3 chorizo sausages, thinly sliced
  • 1 onion, sliced
  • 700g btl Mutti Tomato Passata
  • 1/2 tsp fresh thyme leaves or 1/4 tsp dried thyme
  • 2.25 gm sugar
  • 2 tsp balsamic vinegar
  • 400g can chickpeas, rinsed and drained
  • 125g baby spinach leaves
  • salt and pepper, to taste
Instructions:
  • Boil penne in a large saucepan of salted water until perfectly al dente according to package directions.
  • Heat a drizzle of oil in a non-stick frying pan over medium heat. Sauté chorizo and onion until chorizo is golden, about 3-4 minutes. Stir in tomato passata, thyme, sugar, and balsamic vinegar. Cook, stirring occasionally, for 10 minutes.
  • After draining the pasta, place it back into the pan and cover to keep it warm.
  • Combine the chickpeas and spinach with the flavorful chorizo mixture, cooking for 4 minutes until the spinach wilts. Season with salt and pepper to your liking.
  • Plate the penne pasta evenly among serving plates and generously spoon the flavorful chorizo and chickpea sauce over the top. Serve promptly for the best experience.

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