Meaty penne dish with chorizo, salami and pepperoni chunks make this a hearty, delicious dish
If you have fresh chorizo, take out of casing and cook, breaking up into small pieces. If not fresh, cut into small pieces and cook. Drain the chorizo on paper towel and cool.
Add oil to the same pan the chorizo cooked in and sauté the onion, garlic, celery and carrots until soft, but not brown. In a separate frying pan, heat the pepperoni to get as much grease out as possible. Drain on paper towel, discard the pepperoni grease. Add salami, pepperoni, chorizo and tomatoes and bring it to a simmer to let all of the flavors blend. Cook for 20 minutes.
Boil water with salt and olive oil and cook the penne until al dente. Save a cup of the pasta water. Strain the rest.
Turn off the chorizo mix after 20 minutes and fold in the arugula, it will wilt quickly and mix in. Add the parmesan cheese and stir in.
Combine the pasta and the sauce. Add the reserved pasta water if it is too thick. It will thicken over time so I always add the water to make sure it is moist enough and that left overs aren't dry.
The key to this dish is the salami and the pepperoni. I get them in the deli and ask for 3-4 quarter inch slices and then I diced it.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 632 | ||
Calories from Fat: 346 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.4g | 51 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 123.4mg | 38 % | |
Sodium 1423.8mg | 49 % | |
Potassium 800.9mg | 21 % | |
Total Carbohydrate 42.1g | 12 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 39.6g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 632
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