Chorizo and Mozzarella Rigatoni
with parsley and wilted spinach
This is a simple pasta dish featuring standout ingredients to make for a meal that's easy to assemble but still tastes great. Melted mozzarella and slightly spicy chorizo are only a few of the noteworthy elements in this easy weeknight meal.
The quantities provided above are averages only.
Ingredients
125 grams
Mozzarella
(Contains Milk)
100 grams
Chorizo
(Contains Milk)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
60 grams
Baby Spinach
1 sachet(s)
Dried Chilli Flakes
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
5 grams
Parsley
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar
to taste
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Boil a pot of salted water for the rigatoni.
- When boiling, add the pasta and cook until softened, 10-12 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.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chorizo until it's starting to brown, 3-4 mins.
- Pour in the chopped tomatoes, stock, Cajun spice, chilli flakes (use less if you don't like spice) and ½ tsp sugar (per 2P).
- Bring to the boil then reduce the heat and simmer until thickened, 5-6 mins.
- Roughly chop the parsley, stalks and all.
- Once the sauce has reduced, stir in the spinach a handful at a time, until wilted, 1-2 mins.
- Drain the mozzarella and tear into chunks.
- Add the pasta, a knob of butter and half the mozzarella. Stir to combine and warm through, 1 min.
- Taste and season with salt, pepper and sugar if needed.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Divide the pasta between plates.
- Top with remaining mozzarella and chopped parsley.
