Chorizo and Mozzarella Rigatoni
with tomato sauce and baby spinach
Ingredients
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
Rocket
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
Nutrition Values
Utensils
Instructions
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.
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.
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.
Divide the salad leaves among the plates. Spoon the pasta over the leaves and serve with remaining mozzarella and sliced basil on top.
