Chorizo & Aubergine Penne Pasta with Sun Dried Tomatoes - Mazzetti Balsamic vinegar of Modena

Chorizo & Aubergine Penne Pasta with Sun Dried Tomatoes

A classic, simple Italian dish that’s easy to make and bursting with flavour. Our Balsamic vinegar is a perfect partner for a delicious tomato pasta sauce, bringing a delicious burst of sweetness to the dish. 

Time: 30 mins Level: Easy Serves: 4
Pairs Perfectly With
Yellow Label Balsamic Vinegar of Modena
Mazzetti Originale Balsamic Vinegar of Modena Yellow Label Signature Series UK 250ml
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1 tbsp olive oil

2 aubergines diced

2 brown onions chopped

1/2 tsp chilli flakes (or more if you like it spicy)

30g sun dried tomatoes chopped

2 garlic cloves

125g chorizo diced

400g tinned tomatoes

2 tbsp Mazzeti Yellow Label balsamic vinegar

salt & pepper to season

350g penne pasta

flat leaf parsley chopped

  • Step 1.

Heat the olive oil in a frying pan on a medium heat. Add the aubergine and fry for 8-10 mins until golden, soft and translucent. Remove from the pan.

  • Step 2.

In the same pan add the onion, sun dried tomatoes and chilli flakes. Cook until the onion is soft, add the garlic and diced chorizo and cook for a further 2 minutes.

  • Step 3.

Stir in the tomatoes and balsamic vinegar, season with salt & pepper and bring to a gentle simmer over a low heat for 8-10 mins. Add the aubergine and simmer for another 2 minutes.

  • Step 4.

Meanwhile, cook the penne pasta in a pan of boiling water for 10-12 mins until tender, then drain. 

  • Step 5.

Stir the pasta into the aubergine pan and serve, topped with sprinkles of flat leaf parsley. Serve immediately.

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