Chorizo penne grill

Jazz up your standard pasta bake by adding chunks of juicy chorizo sausage, creamy feta cheese, salty olives and grilled eggplant for maxium flavour and texture with every dreamy mouthful.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Chorizo penne grill
  • 2 tablespoon olive oil
  • 500 gram fresh chorizo sausage
  • 300 gram penne pasta
  • 2 portobello mushrooms (200g), sliced
  • 1 red onion, sliced
  • 1 small eggplant, diced
  • 2 clove garlic, finely sliced
  • 1 teaspoon smoked paprika
  • 1/2 cup white wine
  • 1 1/2 cup tomato passata
  • 1/2 cup oregano leaves
  • 1 cup mixed pitted olives
  • 200 gram greek feta, crumbled
  • crusty bread, to serve


Chorizo penne grill
  • 1
    Preheat oven to grill to hot.
  • 2
    In a large oven-proof frying pan heat oil on medium. Cook chorizo 8-10 minutes, turning, until just cooked through and sausages release fat. Remove from pan. When cool enough to handle, thickly slice.
  • 3
    Meanwhile, in large saucepan of boiling salted water, following packet instructions, until al dente. Drain.
  • 4
    Using same pan with rendered fat, saute mushrooms 2 minutes on high until lightly coloured. Add onion and eggplant and cook 2-3 minutes, until onion softens. Stir in garlic and paprika, cook 1 minute.
  • 5
    Add wine to pan to deglaze. Stir in passata and half oregano. Bring to the boil, reduce heat and simmer 2 minutes. Return sausage to pan with pasta, olives and half feta, stir until just combined.
  • 6
    Crumble remaining feta over. Grill 3-4 minutes until bubbling. Sprinkle with remaining oregano and serve with crusty bread.


If liked add some grated mozzarella to the top with the feta.

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