Chorizo Pennette Arrabiata

I love one pot meals. The Tefal Cuisine Companion cooks this chorizo pennette arrabiata in under 35 mins which is perfect for a quick meal on those busy nights. You can make it as spicy as you like by increasing the dried chilli flakes (I used 1 teaspoon). You can also vary the amount of passata and water you use if you want an intense tomato flavour to the dish (I used 450 mls passata and 450 mls water). The combined passata and water should be 900 mls. If you're using penne the cooking time may vary.

1 onion peeled and quartered
2 garlic cloves halved
1 tablespoon olive oil
3  chorizo skin removed and sliced thinly
1/2 teaspoon dried chilli flakes or to taste
450 mls passata
450 mls water
1 teaspoon dried Italian herbs or 2-3 tablespoons of chopped fresh herbs
Salt and pepper to taste
1 tablespoon vegetable stock paste (optional)
300 gms pennette
Baby spinach leaves
Parmesan cheese, chilli and fresh herbs to serve
Insert Ultrablade. Stopper in.
Add onion and garlic
Pulse until finely chopped scraping bowl with spatula as required
Insert Stirring Blade. Stopper out.
Add olive oil, chorizo and dried chilli flakes
Slow Cook P1:15 minutes
Add passata, water, dried Italian herbs, salt and pepper, stock paste if using and pennette
Stir through with spatula
Place some paper towelling over hole in lid to prevent splattering
Slow Cook P2:20mins or until pennette is al dente
Add 1 to 2 handfuls of baby spinach leaves and stir through with spatula until wilted
Serve with shaved Parmesan, fresh chopped chilli and herbs.