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Chorizo and Mozzarella Rigatoni

with tomato sauce and baby spinach
0.0(0)
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Calories
: 
749 kcal
Protein
: 
39.6g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

125 grams

Mozzarella

(Contains: Milk)

100 grams

Chorizo

(Contains: Milk)

1 sachet(s)

Chicken Stock

120 grams

Baby Spinach

1 sachet(s)

Dried Chilli Flakes

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

5 grams

Parsley

40 grams

Salad Leaves

1 pack(s)

Chopped Tomato with Onion & Garlic

Not included in your delivery

to taste

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3132 kJ
Energy (kcal)749 kcal
Fat28 g
of which saturates13.4 g
Carbohydrate82.9 g
of which sugars15.6 g
Dietary Fiber6.3 g
Protein39.6 g
Salt4.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Colander

Cooking steps

Cook the Pasta
1

Bring a pot of salted water up to the boil for the rigatoni. When boiling, add the pasta and cook until tender, 12 mins. Once cooked, drain in a colander, pop back in the pot and drizzle with oil and stir through to stop it sticking together.

Prepare the Sauce
2

Meanwhile, heat a drizzle of oil in a pan on medium-high heat. Once hot, add the chorizo and fry until it has started to crisp, 3-4 mins. Pour in the chopped tomatoes with onion & garlic, chicken stock, chilli flakes (use less if you don't like heat) and 1 tsp sugar (double for 4p). Bring the sauce to a boil and simmer until thickened. Thinly slice half the basil, stalks and all.

3

Once cooked, stir the spinach into the sauce a handful at a time until wilted, 1-2 mins. Add the pasta and half the crumbled mozzarella and stir to combine. Taste and season with salt and pepper if needed. TIP: Add a splash of water if it's a little thick.

4

Divide the salad leaves among the plates. Spoon the pasta over the leaves and serve with remaining mozzarella and sliced basil on top. 

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