Chorizo Linguine
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Chorizo Linguine

Chorizo Linguine

with Eggplant and Sun-Dried Tomatoes

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:
Milk
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Garlic, cloves

56 g

Yellow Onion, chopped

1 unit(s)

Zucchini

7 g

Parsley

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

370 mL

Crushed Tomatoes

170 g

Linguine

100 g

Bocconcini Cheese

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp

Oil*

2 tsp

Salt*

½ tsp

Sugar*

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Nutrition Values

Calories730 kcal
Fat54 g
Saturated Fat17 g
Carbohydrate26 g
Sugar16 g
Dietary Fiber5 g
Protein33 g
Cholesterol95 mg
Sodium3290 mg
Trans Fat0.3 g
Potassium1300 mg
Calcium800 mg
Iron6 mg
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.

Utensils

Strainer

Instructions

1 PREP
1

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 COOK EGGPLANT
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 COOK PASTA
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 COOK CHORIZO
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 MAKE PASTA SAUCE
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 FINISH AND SERVE
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.