Fresh Rigatoni and Chorizo Rosé Marinara
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Fresh Rigatoni and Chorizo Rosé Marinara

Fresh Rigatoni and Chorizo Rosé Marinara

with Roasted Peppers and Spinach

This creamy rosé sauce is a game changer for your weeknight meals. Our easy cheat version uses cream cheese to add richness without making the dish too heavy. The delicious chorizo flavour shines through!


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

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

227 g

Fresh Rigatoni

(Contains Wheat)

56 g

Baby Spinach

43 g

Cream Cheese

(Contains Milk)

1 cup

Marinara Sauce

7 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

170 mL

Roasted Peppers

1 tsp

Chili Flakes

56 g

Onion, chopped

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber7 g
Protein41 g
Cholesterol110 mg
Sodium2410 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.


Large Non-Stick Pan
Measuring Spoons
Large Pot
Measuring Cups



Before starting, wash and dry all produce.Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Heat Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Heat a large non-stick pan over medium-high heat. Meanwhile, drain roasted peppers, then roughly chop.Roughly chop spinach.Roughly chop parsley.

Cook chorizo and veggies

When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, chorizo and 1/2 tsp (1 tsp) chili flakes. (NOTE: Reference heat guide.) Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Add peppers. Season with pepper and garlic salt. Cook, stirring often, until warmed through, 1-2 min.

Cook rigatoni

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.Reserve 1/2 cup (1 cup) pasta water, then drain.

Make sauce

Add cream cheese, marinara, 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) reserved pasta water to the pan. Cook, stirring often, until cream cheese melts and sauce comes to a simmer.Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min.

Finish rigatoni

Add rigatoni and half the Parmesan to the pan. Stir until cheese melts and sauce coats rigatoni. (NOTE: Add remaining pasta water 2 tbsp at a time to loosen the sauce, if desired.)Add spinach and stir until wilted, 1 min. Season with salt and pepper, to taste.

Finish and serve

Divide rigatoni between plates. Sprinkle with parsley, remaining Parmesan and any remaining chili flakes, if desired.