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Italian Recipes

Chorizo and Mozzarella Rigatoni

Chorizo and Mozzarella Rigatoni

Chorizo and Mozzarella Rigatoni

with parsley and wilted spinach

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This is a simple pasta dish featuring standout ingredients to make for a meal that's easy to assemble but still tastes great. Melted mozzarella and slightly spicy chorizo are only a few of the noteworthy elements in this easy weeknight meal.

Tags:

Family Friendly

•Quick

•Protein Rich

•Climate Conscious

Allergens:

Milk

•Barley

•Wheat

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

125 grams

Mozzarella

(Contains: Milk)

90 grams

Chorizo

(Contains: Milk)

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

60 grams

Baby Spinach

1 sachet(s)

Dried Chilli Flakes

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

5 grams

Parsley

1 pack(s)

Chopped Tomato with Onion & Garlic

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

Not included in your delivery

½ tsp

Sugar

to taste

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)3080 kJ

Energy (kcal)736 kcal

Fat26.9 g

of which saturates13 g

Carbohydrate83.5 g

of which sugars15.8 g

Dietary Fiber5.5 g

Protein37.7 g

Salt3.7 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.

Utensils

•Colander

Cooking Steps

Make the Pasta

1

Boil a pot of salted water for the rigatoni.
When boiling, add the pasta and cook until softened, 10-12 mins.
Once cooked, drain in a colander and pop back in the pot, off the heat.
Drizzle with oil and stir through to prevent sticking.

Simmer the Sauce

2

Meanwhile, place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the chorizo until it's starting to brown, 3-4 mins.
Pour in the chopped tomatoes, stock, Cajun spice, chilli flakes (use less if you don't like spice) and ½ tsp sugar (per 2P).
Bring to the boil then reduce the heat and simmer until thickened, 5-6 mins.
Roughly chop the parsley, stalks and all.

Wilt the Spinach

3

Once the sauce has reduced, stir in the spinach a handful at a time, until wilted, 1-2 mins.
Drain the mozzarella and tear into chunks.
Add the pasta, a knob of butter and half the mozzarella. Stir to combine and warm through, 1 min.
Taste and season with salt, pepper and sugar if needed.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Garnish and Serve

4

Divide the pasta between plates.
Top with remaining mozzarella, cracking some pepper over the top.
Finish with a sprinkling of chopped parsley.

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