Creamy Chorizo Pasta
with cherry tomatoes and herby pangrattato
The crispy breadcrumbs (also known as pangratatto) in this recipe are mixed with a blend of Italian herbs and cheese. They top a perfectly al dente rigatoni coated with creamy chive sauce and pieces of lightly spiced chorizo.
Tags:
Quick
•Family Friendly
•Climate Conscious
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
250 grams
Cherry Tomatoes
60 grams
Baby Spinach
110 grams
Creme Fraiche
(Contains Milk)
5 grams
Chives
2 unit(s)
Garlic
1 sachet(s)
Italian Herbs
50 grams
Grated Cheese
(Contains Milk)
1 sachet(s)
Vegetable Stock
1 pack(s)
Breadcrumbs
(Contains Wheat)
100 grams
Chorizo
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3539 kJ
Energy (kcal)846 kcal
Fat39 g
of which saturates19.5 g
Carbohydrate87.3 g
of which sugars7.9 g
Dietary Fiber0.1 g
Protein36.8 g
Cholesterol0 mg
Salt3.65 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
•Pan with Lid
•Colander
Cooking Steps
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
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- When hot, add the breadcrumbs and half the Italian herbs.
- Fry until crispy, 3-4 mins. Season to taste with salt and pepper.
- Remove from the pan and set aside.
3
- Finely chop the chives (use scissors if you prefer).
- Peel and grate the garlic (or use a garlic press).
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chorizo and cherry tomatoes.
- Cook until chorizo is golden, 3-5 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Pop in the garlic and remaining Italian herbs and fry for 1 min more.
5
- Stir in the creme fraiche and stock along with 25ml water (double for 4p).
- Bring to the boil, cover and simmer for 2-3 mins.
- Stir through the spinach, pasta, chives and half the cheese.
- Mix until everything is well coated with the sauce.
- Add a splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper.
6
- Mix the crispy breadcrumbs with the remaining cheese.
- Divide the creamy chorizo pasta between bowls.
- Top with the cheesy breadcrumbs.
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