Double Chorizo and Padron Pepper Pasta
with sun dried tomato paste and ricottaCalories
:
846 kcalProtein
:
40.9g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Family Friendly
Allergens:
- Milk
- Mustard
- Wheat
- Cereals containing gluten
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
180 grams
Chorizo
(Contains: Milk)
200 grams
Padron Peppers
2 unit(s)
Garlic
2 unit(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Sun Dried Tomato Paste
1 unit(s)
Onion
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
1 unit(s)
Sweetcorn
1 unit(s)
Tomato
100 grams
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3540 kJ
Energy (kcal)846 kcal
Fat32.9 g
of which saturates12 g
Carbohydrate94.1 g
of which sugars16.9 g
Dietary Fiber7.6 g
Protein40.9 g
Salt5.8 g
Trans Fat0.3 g
Potassium214.7 mg
Calcium21.8 mg
Iron1.5 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 your delivered box.
Utensils
•Sieve
•Colander
Cooking Steps
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 pasta 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.
2
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
- Cut the tomato into 2cm chunks.
- Toss the tomato with a drizzle of oil and season to taste with salt and pepper.
3
- Place a large pan over high heat (no oil).
- Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
- Stir only twice during this time—you want the sweetcorn to pick up some nice colour.
4
- Reduce the heat to medium-high and add a drizzle of oil.
- Add the onion, chorizo, garlic, and paprika. Season with salt and pepper.
- Fry for another 6-8 mins.
- Stir through the pasta, 100ml reserved pasta water (per 2P), ricotta and sun dried tomato paste.
- Add more reserved pasta water if needed to loosen the sauce. Taste and season with salt, pepper and sugar.
5
- Meanwhile, place another pan over high heat with a generous drizzle of oil.
- Once hot, add the padron peppers and cook, stirring occasionally, until blistered and slightly charred, 4-6 mins.
- Once cooked, remove from the heat and season to taste with salt.
- Remove the stems before plating, if desired.
6
- Divide the chorizo and sweetcorn pasta between bowls.
- Scatter over the tomato and padron peppers.
