Red Rigatoni with Chorizo and Mozzarella
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)
120 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
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, 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 1 tsp sugar (double for 4p).
- 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.
