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Chorizo, prawn and pesto penne

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Give pasta night a gourmet touch with this Chorizo, prawn and pesto penne recipe. It’s fast, fresh and sure to impress your family.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Chorizo, prawn and pesto penne


  • 250g penne
  • 2 tbs olive oil
  • 260g Coles Australian Raw Prawns, peeled leaving tails intact, deveined
  • 400g chorizo sausage, sliced
  • ⅓ cup (90g) basil pesto
  • ⅓ cup (50g) sliced black olives
  • 180g cherry bocconcini, coarsely torn
  • 1 long red chilli, chopped (optional)
  • Flat-leaf parsley leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the penne in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
  2. Step 2

    Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the prawns for 2 mins each side or until prawns curl and change colour. Transfer to a plate. Add the chorizo to the pan and cook, stirring, for 3 mins or until golden brown. Remove from heat.
  3. Step 3

    Return the prawns to the pan with the penne, pesto, olive, bocconcini and chilli, if using. Season and toss to combine. Sprinkle with parsley and serve immediately.