Skip to main content
Stuffed Fiorelli in Pomodoro Sauce with Chorizo
Stuffed Fiorelli in Pomodoro Sauce with Chorizo

Stuffed Fiorelli in Pomodoro Sauce with Chorizo

with Italian cheese

Tender fiorelli stuffed with a rich mushroom filling is allowed to shine in this dish with the help of a simple yet delicious pomodoro sauce.

Tags:
Quick
•Family Friendly
Allergens:
Milk
•Cereals containing gluten
•Egg
•Wheat

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

500 grams

Cherry Tomatoes

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Passata

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

110 grams

Creme Fraiche

(Contains: Milk)

300 grams

Fresh Mushroom Fiorelli

(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)

1 sachet(s)

Dried Oregano

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

1 tbsp

Oil

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Nutrition Values

Energy (kJ)3806 kJ
Energy (kcal)910 kcal
Fat44.9 g
of which saturates19.2 g
Carbohydrate88.6 g
of which sugars23 g
Dietary Fiber10.6 g
Protein30.8 g
Cholesterol0 mg
Salt13.36 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

•Grater
•Colander

Cooking Steps

Boil the Fiorelli
1
  • Boil a large pot of salted water for the fiorelli.
  • When boiling, add the pasta to the water and reduce the heat.
  • Simmer until softened, 5-6 mins.
  • Once cooked, drain in a sieve and pop back in the pot, off the heat.
  • Drizzle with oil to prevent sticking.

TIP: Once the pasta is in the water, do not allow it to boil anymore, otherwise it will burst.

Get Prepped
2
  • While the pasta cooks, halve, peel and chop the onion into small pieces. 
  • Peel and grate the garlic (or use a garlic press).
  • Halve the cherry tomatoes.
Simmer the Sauce
3
  • Place a large pan over medium-high heat with a drizzle of oil
  • Add the onion and oregano and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
  • Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins. 
  • Pour in the passata, creme fraiche and ½ tsp sugar (per 2P).
  • Simmer until thickened, 4-5 mins. Add a splash of water if the sauce becomes too thick.

NOTE: Adding chorizo? Add to the pan along with the onion and fry until starting to brown, 3-5 mins.

Finish and Serve
4
  • Taste the sauce and season with salt, pepper and sugar.
  • Carefully toss the fiorelli through the sauce to coat and allow to warm through (take care not to break the pasta). 
  • Divide your pasta between deep plates or bowls.
  • Garnish with a sprinkling of cheese.