Top of Page

Penne with Chorizo, Broccoli, and Olives

(Rosa Matto's recipe from the 2013 Royal Adelaide Show)



1 packet of 375 g Pangkarra Wholegrain Penne

5 tbsp of extra virgin olive oil

1 small onion, peeled, finley sliced

120g mushrooms, finely sliced

2 cloves garlic, chopped

2 chorizo, sliced (can substitue 200g lamb strips)

200g broccoli or green beans, trimmed


1 orange, zest only

2 tbsp flat leaf parsley, chopped

20 Kalamato olives, pitted

dried chilli (optional)

Parmasan to serve (optional)



Heat 2 tbsp of olive oil in a large fry pan. Saute the sliced onoin breifly, add the mushrooms and cook until just coloured. Add garlic and cook breifly. Remove and set aside.

Add one more tbsp of oil and toss the chorizo (or lamb) and cook until brown on all sides. Remove and add to the mushrooms.

Meanwhile, in a large saucepan, cook penne as per instructions on the back of pack.

Heat remaining olive oil in the frypan, combine pasta, mushrooms, chorizo, organe zest, olives and chill. Heat through well.

Taste for salt and pepper and serve with or without Parmesan cheese.


Serves 4.

Serve immediately.