Chorizo and Mozzarella Rigatoni
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Chorizo and Mozzarella Rigatoni

with tomato sauce and baby spinach

Tags:
Quick
Family Friendly
Nut free
Optional Spice
Allergens:
Milk
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

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 May be present Soya, Mustard)

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

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Nutrition Values

Energy (kJ)3166 kJ
Energy (kcal)757 kcal
Fat28.7 g
of which saturates13.6 g
Carbohydrate83 g
of which sugars15.8 g
Dietary Fiber2.7 g
Protein39.9 g
Cholesterol0 mg
Salt5.16 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.

Utensils

Colander

Instructions

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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