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!

Overhead image of penne arrabbiata in a pan with mozzarella and chorizo. The pan is on a dark background and there are ingredients, plates, forks and a blue napkin scattered around.
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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.

  1. 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.
  2. 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.
Collage of initial steps for making penne arrabiata - including charring peppers, frying chorizo and adding spices and tinned tomatoes to pan.
  • 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.
Collage of steps for making penne arrabiata - including adding sliced charred peppers, pasta and mozzarella to a pan.

👩‍🍳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.

penne arrabbiata in a pan with mozzarella and chorizo. The pan is on a dark background and there are ingredients scattered around.

🍽️ What to serve it with

Penne arrabbiata in a pan with mozzarella and chorizo. The pan is on a dark background and there are ingredients scattered around.

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4.67 from 12 votes

Penne Arrabbiata with Mozzarella and Chorizo

Penne Arrabbiata with Mozzarella and Chorizo – a delicious twist on the classic!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 -6 servings
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 400 g (14 oz) dried penne pasta
  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 200 g (7 oz) chorizo sliced
  • 2 cloves garlic peeled and minced
  • 1 tbsp tomato puree paste for US
  • 400 g (14 oz) tinned chopped tomatoes
  • 1 tsp dried thyme
  • 1 heaped teaspoon dried chilli flakes
  • 1 tsp sugar
  • 250 g (8 3/4 oz) mozzarella roughly torn

To Serve:

  • 3 tbsp finely grated parmesan cheese
  • ½ tsp black pepper
  • 1 pinch chilli flakes
  • 2 spring onions (scallions) sliced
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Instructions 

  • 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 them 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 tbsp olive oil, 1 onion
  • Add in the chorizo and cook for a further 3-4 minutes until the chorizo releases its oils and starts 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 it to simmer for 10 minutes.
    2 cloves garlic, 1 tbsp tomato puree, 400 g (14 oz) tinned chopped tomatoes, 1 tsp dried thyme, 1 heaped teaspoon dried chilli flakes, 1 tsp 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 3/4 oz) mozzarella
  • 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 tbsp finely grated parmesan cheese, 1/2 tsp black pepper, 2 spring onions, 1 pinch chilli flakes

Video

Notes

Can I make it gluten free?
Yes! Swap out the pasta for gluten-free pasta and ensure your chorizo and tomato paste are gluten free too. It works well as a gluten free dish.
Can I make it vegetarian?
Yes – skip the chorizo entirely (if you do, add a teaspoon of smoked paprika with the spices), or replace it with vegetarian chorizo/mushrooms/smoky chickpeas (chickpeas fried with smoked paprika, cumin, salt and pepper). You’ll also need to replace the parmesan (which is made with animal rennet) with vegetarian Italian-style hard cheese, and check you’re using a vegetarian mozzarella.
Can I make it ahead?
I prefer to eat this right away as I think it tastes better when freshly made, rather than after re-heating. However, you can make it ahead if you wish, and it will still be tasty.
Once you’ve cooked the arrabbiata, cool, cover and refrigerate for up to a day. It’s better to reheat in the oven (covered in foil) – as this will help the heat to disperse better, without the pasta being broken – as it would if it was being stirred in a pan. Heat in the oven at 190C/375F for about 20-25 minutes until hot throughout. 
Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Can I freeze it?
As above, it tastes better when freshly made, but you can freeze and reheat it.
Once you’ve cooked the arrabbiata, cool, cover and freeze. Then defrost in the refrigerator. As per the re-heat instructions above – reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout. Again, add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Leftovers?
I love this cold the next day for lunch with some crunchy salad leaves and finely sliced red onion.
Nutritional info is per serving, based on this recipe serving 4 people. If you use the recipe to serve 6, the calorie amount is approx 523 calories per portion.

Nutrition

Calories: 787kcal | Carbohydrates: 93g | Protein: 40g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 590mg | Potassium: 773mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1806IU | Vitamin C: 106mg | Calcium: 601mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Equipment:

In order to make this Penne Arrabbiata recipe you will need:

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. 2pots2cook says:

    5 stars
    … now, this is my idea of perfect lunch ! Thank you !

  2. Jenni says:

    5 stars
    Nice post. I was checking constantly this blog and I am impressed!
    Very helpful info particularly the last part . I care for such information a lot.
    I was seeking this certain info for a long time.
    Thank you and good luck…..

  3. James Goacher says:

    I like it when a recipe has a video because I am not anything like competant or experience in any way so the video shows me what to expect. And what I saw I liked, this looks for me. Thank you

  4. Jude says:

    Absolutely delicious, thank you!

  5. Chris says:

    5 stars
    Made this for the family the other night and just wanted to let you know i thought it was delicious. We are a hungry family so we ate it all between 4 of us.

  6. Amanda says:

    Made this tonight and it was so good!! Loved the spice and fresh mozzarella, yum!! Hubby and I couldn’t get enough

  7. Sue J (Suzy Homemaker) says:

    This looks scrummy! Totally pinned! Wanted also to drop by and say Hi. I found you via The Craftberry Bush and I’m so glad I did… especially as a fellow UK blogger and one not a million miles away, too! Hoping to connect with you on the various channels and looking forward to trying some of your wonderful recipes! Sue x

    1. Nicky Corbishley says:

      Hi Sue, Thank you so much for connecting. Love your site (and your humour :-)). You’re the closest blogger I’ve actually encountered so far! Hope you enjoy the recipes, I’ll be sure to connect with you on FB etc.

      1. Sue J (Suzy Homemaker) says:

        Practically neighbours!! Whoop! Thanks for commenting on my DIY Wicker Drawer makeover too and for your lovely words. Looking forward to chatting more on the darkside 😉

  8. Kerry says:

    I always wondered if you could leave the skin on after roasting peppers. Would they be too charred in this case to be yummy?

    1. Nicky Corbishley says:

      Hi Kerry, so sorry for the late reply. I think a tiny bit of the charred skin left on is pretty yummy, but an more than that tastes quite bitter.

  9. Patty from Chili Pepper Madness says:

    I’m definitely printing this to make. Nice and spicy. Love it.

    1. Nicky Corbishley says:

      Hope you enjoy Patty 🙂

  10. Joshua Hampton says:

    What a beautiful pasta dish. I’d love to have seconds of these too. Thanks for the recipe.

    1. Nicky Corbishley says:

      Thanks for stopping by Josh 🙂