topBanner
Chorizo Linguine

Chorizo Linguine

with Eggplant and Sun-Dried Tomatoes

Read more

So many good things are happening in this dish, we don't know where to start. Chorizo sausage adds layers of meaty flavour, while sun-dried tomatoes bring out an umami richness to the dish. These flavours are brought together in a luscious sauce mixed with tender eggplant and creamy cheese. What's not to love?!

Allergens:Soy/SojaWheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

6 g

Garlic

56 g

Onion, chopped

160 g

Baby Eggplant

7 g

Parsley

28 g

Sun-Dried Tomatoes

1 can

Diced Tomatoes

170 g

Linguine

(ContainsWheat/Blé)

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

1

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3933 kJ
Calories940 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate97 g
Sugar15 g
Dietary Fiber9 g
Protein34 g
Cholesterol40 mg
Sodium1810 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
1

In Step 2, we cook eggplant in a dry pan (without oil) to encourage browning. Using a non-stick pan in this step makes it much easier to remove cooked eggplant!

Wash and dry all produce.* In a large pot, bring 12 cups water and 2 tsp salt to a boil. (NOTE: Use same size pot, water and salt amount for 4 ppl.) Meanwhile, peel, then mince or grate garlic. Cut sun-dried tomatoes into 1/4-inch pieces. Cut eggplant into 1/2-inch pieces.

2

Heat a large non-stick pan over medium-high heat. When hot, add eggplant to the dry pan. Cook, stirring occasionally, until softened and golden-brown, 5-6 min. Remove pan from heat. Transfer eggplant to a plate and set aside. (TIP: Don't overcrowd pan; cook eggplant in two batches for 4 ppl.)

3

Break linguine in half, then add to the large pot with boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. When linguine is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.

4

Meanwhile, heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and sun-dried tomatoes. Cook, stirring occasionally, until onions soften, 3-4 min. Add chorizo and garlic. Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)

5

To the same pan, add diced tomatoes, eggplant, reserved pasta water, 1 tbsp vinegar (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, stirring occasionally, until sauce is slightly thickened, 4-5 min.

6

Roughly chop parsley. In a small bowl, tear bocconcini and season with salt and pepper. Stir linguine into sauce, then divide pasta between bowls. Sprinkle over parsley and top with bocconcini.