My delicious Penne Arrabbiata includes melty mozzarella and spicy chorizo for a delicious twist on the classic. Check out my tips for roasting the peppers for a nice smoky finish!
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 arrabbiata 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.
📋 What do we need?
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- We start off by roasting a red and yellow bell pepper until charred. I do this either over a gas burner (very carefully), under the grill (broiler), or on the barbecue when the weather's a bit warmer. Whilst the peppers are roasting, 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.
👩🍳PRO TIP You can make this Arrabbiata 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 to sprinkle on top.
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Penne Arrabbiata with Mozzarella and Chorizo
- 1 red bell pepper
- 1 yellow bell pepper
- 400 g (14 oz) dried penne pasta
- 1 tablespoon olive oil
- 1 onion - peeled and chopped
- 200 g (7 oz) chorizo - sliced
- 2 cloves garlic - peeled and minced
- 1 tablespoon tomato puree - (paste in USA)
- 400 g (14 oz) tinned chopped tomatoes
- 1 teaspoon dried thyme
- 1 heaped teaspoon dried chilli flakes
- 1 teaspoon sugar
- 250 g (8 ¾ oz) mozzarella, roughly torn
- 3 tablespoons finely grated parmesan cheese
- ½ teaspoon black pepper
- 1 pinch chilli flakes
- 2 spring onions - (scallions) sliced
- Place the two whole bell peppers on a grill tray and place under the grill (broiler). Alternatively, carefully place the two whole bell peppers over a gas hob flame (using heat-proof tongs).1 red bell pepper, 1 yellow bell pepper
- Grill until blackened and charred all over. Turn during grilling to ensure all the sides get done. They should be blackened in about 10-12 minutes.
- Once blackened, wrap the peppers in tin foil and allow to cool slightly in the foil (this will make removing the skin easier).
- Whilst the peppers are grilling you can cook the pasta and make the arrabbiata sauce.
- Heat a large pan of water for the pasta and cook the penne as per the pack instructions.400 g (14 oz) dried penne pasta
- In a large frying pan (skillet), heat the oil and add in the onion. Cook on a medium heat, stirring occasionally, for 2-3 minutes until the onions start to soften.1 tablespoon olive oil, 1 onion
- Add in the chorizo and cook for a further 3-4 minutes until the chorizo releases its oils and start to darken.200 g (7 oz) chorizo
- Now stir in the garlic and tomato puree (paste), cook for 1 minute, then stir in the tinned tomatoes, thyme, dried chilli flakes and sugar. Bring it to a gentle bubble and allow to simmer for 10 minutes.2 cloves garlic, 1 tablespoon tomato puree, 400 g (14 oz) tinned chopped tomatoes, 1 teaspoon dried thyme, 1 heaped teaspoon dried chilli flakes, 1 teaspoon sugar
- By now, the foil-wrapped peppers should have cooled a little. Place them on a chopping board, then remove and discard the charred skin. Slice up the peppers (discarding the seeds) and throw the chopped peppers into the arrabbiata sauce.
- Drain the pasta, once cooked, and add the drained pasta to the arrabbiata sauce. Stir together (I find it easier to use a spoon and a set of tongs for this) until the pasta is completely coated in the sauce.
- Stir in the mozzarella chunks, heat for a further minute and then turn off the heat.250 g (8 ¾ oz) mozzarella, roughly torn
- Sprinkle the arrabbiata with a little parmesan, freshly ground black pepper, chilli flakes and some chopped spring onions (scallions). Serve straight from the pan.3 tablespoons finely grated parmesan cheese, ½ teaspoon black pepper, 2 spring onions, 1 pinch chilli flakes
This post was first published in June 2015. Updated in January 2019 with new photos, step-by-step photos, recipe video and tips, then again June 2023 with new video and some housekeeping.
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In order to make this Penne Arrabbiata 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.