Shrimp, Chorizo, and Feta Tomato Pasta

Heat 2 teaspoons olive oil in a wok or a medium pot. Add chopped chorizo and cook for about 2 minutes. Set chorizo aside and leave the oil in the pot.

Add remaining olive oil to the same pot. Add onions and sauté over medium-low heat until translucent, about 3 minutes. Add garlic and sauté until fragrant.

Add stock, chopped tomatoes, and reserved tomato juice. Season lightly with salt, pepper, and sugar; mix well. Cover the pot partially and let the sauce simmer over low heat for 30 to 40 minutes.

Increase heat to medium and add shrimp. Cook until shrimp turns pink in color. Add cooked chorizo and feta cubes. Adjust seasoning if necessary.

Toss in cooked penne noodles. Turn off the heat and add green olives.

Transfer to a platter and top with baby arugula. Serve hot.