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Penne Napolitana with beef and chorizo Recipe

A Napolitan style penne pasta dish with a chorizo, beef, tomato and basil sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(35 votes) 4.1/5
Pour people
  • Rump steak (200g) : 3 whole
  • Chorizo : 100 g
  • Shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Basil : 0.5 bunch
  • Tomato(es) : 6 whole
  • Red wine : 200 ml
  • Flat leaf parsley : 0.5 bunch
  • Parmesan : 50 g
  • Dried oregano : 10 g
  • Olive oil : 50 ml
  • Penne : 500 g
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • ETAPE 1

    Cook the penne pasta in a large pan of salted boiling water until tender. Drain and refresh in cold water. Set aside.

  • ETAPE 2

    Peel and dice the shallots and the garlic. Cut the chorizo and the rump steaks into small dice. Chop the tomatoes. Pick and chop the basil leaves.

  • ETAPE 3

    Heat a large pan and add the olive oil. Add the shallot and the garlic to the pan and cook until soft. Add the chorizo and cook for 3-4 minutes before adding the beef. Once the beef is soft and tender, add the tomatoes, red wine and herbs. Season with salt and pepper and cook for 7 - 10 minutes. Add the pasta to the pan and warm through.

  • ETAPE 4

    Serve the pasta topped with freshly grated parmesan.

Chef's tip

«Try making this recipe with chicken or venison instead of beef.»

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