Chorizo Linguine

Chorizo Linguine

with Eggplant and Sun-Dried Tomatoes

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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?!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


6 g


56 g

Onion, chopped

160 g

Baby Eggplant

7 g


28 g

Sun-Dried Tomatoes

1 can

Diced Tomatoes

170 g



100 g

Bocconcini Cheese


1 tbsp

Balsamic Vinegar


Not included in your delivery

½ tsp


1 tbsp



Salt and Pepper*

2 tsp


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
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.)


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.


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.**)


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.


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.