Cajun Chorizo and Chickpea Pasta
with Italian grated cheese and pesto
Pasta water is added to the lightly spiced Cajun sauce in this recipe which serves a few important purposes. The starchy water helps the sauce to adhere to the rigatoni and emulsify with the fat and cheese in this dish.
The quantities provided above are averages only.
Ingredients
100 grams
Chorizo
(Contains Milk)
1 pack(s)
Chickpeas
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 tin(s)
Tomato Paste
1 sachet(s)
Green Pesto
(Contains Milk)
1 unit(s)
Garlic
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Onion
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- 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, reserve 50ml pasta water (double for 4p) 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.
- Meanwhile, halve, peel and thinly slice the onion.
- Drain and rinse the chickpeas in a sieve.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat (without oil).
- Once the pan is hot, fry the onion and chorizo until the chorizo is starting to brown, 5-6 mins.
- Add 1 tbsp butter (double for 4p) to the pan along with the Cajun spice mix and garlic. Cook for 30 secs.
- Add the chickpeas, tomato paste, creme fraiche, ¼ tsp salt, ½ tsp sugar and the reserved pasta water.
- Cover and simmer for 4-5 mins.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Stir through the cheese and drained pasta.
- Taste and season with salt and pepper.
- Divide the pasta between plates.
- Drizzle the pesto over the top.
