Meaty Penne

Total Time:
2 hr 30 min
Prep:
1 hr 30 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound fresh chorizo sausage, casing removed
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium carrot, finely chopped (about 2/3 cup)
  • 1 large celery stalk, finely chopped (about 2/3 cup)
  • 1 small onion, finely chopped (about 1 1/4 cups)
  • One 3-ounce piece Genoa salami, diced
  • One 28-ounce can crushed tomatoes
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups baby arugula
  • 1/2 cup coarsely chopped fresh basil
  • 1 pound penne rigate pasta
  • 1 cup finely grated Parmesan
Directions
  • In a large nonstick skillet, cook the chorizo over medium-high heat until cooked through, breaking up the chorizo into 1/3- to 1/2-inch pieces with a wooden spoon, 12 to 14 minutes. Drain on paper towels and cool.

  • Heat the oil in the same skillet over medium heat. Add the garlic, carrots, celery and onions. Cook until the vegetables are tender but not at all brown, stirring often, 8 to 10 minutes. Add the salami and tomatoes. Bring the sauce to a simmer. Cover, reduce the heat to low and cook gently until the flavors blend, stirring occasionally, 15 to 20 minutes. Season with the 1/4 teaspoon salt and the pepper. Remove the skillet from the heat and add the arugula and basil. Stir until wilted.

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta into a serving dish.

  • Add the chorizo sauce to the pasta. Toss to combine, adding the reserved pasta water, if needed, to loosen the sauce.

  • Top with the Parmesan and serve.


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