Speedy Pepper and Harissa Rigatoni
with spicy pangrattato
Pangrattato—also known as crispy breadcrumbs—are filled with flavour and crunch. They have many uses across many different cuisines, but in this recipe, they're imbued with harissa spice and used to top this moreish pasta dish.
Tags:
Quick
•Veggie
•Spicy
Allergens:
Celery
•Milk
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 sachet(s)
Vegetable Stock
(Contains Celery)
125 grams
Mozzarella
(Contains Milk)
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
110 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Passata
125 grams
Cherry Tomatoes
1 sachet(s)
Harissa Paste
2 unit(s)
Onion
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Honey
1 pack(s)
Breadcrumbs
(Contains Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)3507 kJ
Energy (kcal)838 kcal
Fat32.6 g
of which saturates17.3 g
Carbohydrate106 g
of which sugars22.8 g
Dietary Fiber1.4 g
Protein30.6 g
Cholesterol0 mg
Salt3.77 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
•Pan with Lid
•Colander
Instructions
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, 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.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Halve, peel and thinly slice the onion.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Halve the cherry tomatoes.
3
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the breadcrumbs and half the harissa spice mix.
- Fry until crispy, 2-3 mins. Season to taste with salt and pepper.
- Remove from the pan and set aside.
4
- Wipe and return the pan to medium-high heat with another drizzle of oil.
- Once hot, fry the onion and bell pepper until softened, stirring occasionally, 4-5 mins.
- Season with salt and pepper.
- Add the cherry tomatoes and cook until softened, another 4-5 mins.
5
- Add the passata, creme fraiche, stock powder, ½ tsp sugar, 50ml water (double both for 4p) and remaining harissa spice mix.
- Cover and simmer for 4-5 mins.
- Stir through the harissa paste, honey and a knob of butter. Add a splash of water if the sauce is too thick.
- Mix in the cooked and drained pasta.
- Season to taste with salt, pepper and sugar.
6
- Divide the spicy pepper pasta between bowls.
- Drain and tear the mozzarella, then scatter it over the top.
- Top with the crunchy flavoured breadcrumbs.
