Even the fussiest of eaters will love this super quick and tasty chorizo pasta. Made with the very best locally produced gluten free chorizo sausage and ingredients.

20 minutes. Perfect for leftovers.

Serves 2 


2 x 125g Chorizo
1/2 punnet Cherry tomatoes
5 sprigs Parsley
2 Garlic cloves
200g Penne
10 Marinated artichoke heart pieces
10 pitted Kalamata olives
Parmesan cheese to finish
Cook pasta
Bring a pot of salted water to boil. Once boiling, cook pasta for 8 minutes until al dente. Reserve cooked 1/2 cup pasta water. Drain and set aside.

Prepare veg & chorizo
Roughly chop the olives and artichoke hearts. Halve the cherry tomatoes. Crush the garlic. Finely slice the parsley stem. Roughly chop the parsley leaves. Slice chorizo into 0.5cm rounds.

Cook sauce
Heat a fry pan to medium to high heat with a drizzle of olive oil. Brown the chorizo for 1 – 2 minutes each side. Sauté the garlic and parley stems for 1 – 2 minutes. Add the tomatoes, olives and artichokes and sauté for a further 2 minutes. Add the pasta and reserved pasta water. Combine well and remove from heat.

To serve
Serve pasta into bowls and finish with parmesan and a drizzle of good olive oil.
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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July 30, 2018 by Timothy Ryder
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