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Chorizo and Olive Rigatoni with Prawns

Chorizo and Olive Rigatoni with Prawns

with bell pepper and cherry tomatoes
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Get 50% off your first box!
Calories
: 
769 kcal
Protein
: 
35.3g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Mustard
  • Barley
  • Crustaceans
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

180 grams

Dried Rigatoni

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

90 grams

Chorizo

(Contains: Milk)

1 sachet(s)

Sun Dried Tomato Paste

2 unit(s)

Garlic

1 unit(s)

Bell Pepper

125 grams

Cherry Tomatoes

2 sachet(s)

Paprika

(Contains: Mustard)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

30 grams

Olives

150 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Energy (kJ)3219 kJ
Energy (kcal)769 kcal
Fat33.9 g
of which saturates14.1 g
Carbohydrate78.8 g
of which sugars10.1 g
Dietary Fiber7.8 g
Protein35.3 g
Cholesterol78 mg
Salt6.1 g
Potassium408.4 mg
Calcium33.3 mg
Iron0.8 mg
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.
•Grater
•Colander

Cooking steps

Make the Pasta
1
  • Boil a large pot of salted water for the rigatoni. 
  • When boiling, add the rigatoni to the water and bring back to the boil.
  • Cook until softened, 10-12 mins.
  • Once cooked, reserve a cup of cooking water then drain in a colander and pop back in the pot, off the heat. 
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Place a large pan over medium-high heat (no oil). 
  • Once the pan is hot, add the prawns and chorizo and fry until prawns are cooked, 4-5 mins. Remove from the pan and set aside. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
  • Peel and grate the garlic (or use a garlic press). 
  • Halve, deseed and slice the bell pepper into thin strips.
  • Halve the cherry tomatoes. Roughly chop the olives.
Fry the Veg
3
  • Return the empty pan to medium-high heat with a drizzle of oil.
  •  Add the garlic and bell pepper and fry for 2-3 mins.
  • Add paprika, stock, creme fraiche and sun dried tomato paste and fry for 2 mins more.
  • Stir through the pasta and allow to warm through. Add a splash of cooking water if the sauce needs loosening.
Finish and Serve
4
  • Divide the pasta between bowls or deep plates.
  • Garnish with chorizo, cherry tomatoes and olives.
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