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.
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
Instructions
- 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.
