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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!

Tags:
Quick
Easy Clean-up
Allergens:
Wheat
Milk

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

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

Parsley

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

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories870 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber7 g
Protein41 g
Cholesterol110 mg
Sodium2400 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

Large Non-Stick Pan
Strainer
Measuring Spoons
Large Pot
Colander
Measuring Cups

Instructions

Prep
1

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: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Heat a large non-stick pan over medium-high heat. Meanwhile, drain half the roasted peppers (use all for 4 ppl), then roughly chop.Roughly chop spinach.Roughly chop parsley.

Cook chorizo and veggies
2

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 chopped peppers. Season with pepper and garlic salt. Cook, stirring often, until warmed through, 1-2 min.

Cook rigatoni
3

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
4

Add cream cheese, marinara, 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) reserved pasta water to the pan (from step 2). 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
5

Add rigatoni and half the Parmesan to the pan. Stir until cheese melts and sauce coats rigatoni. (NOTE: Add remaining reserved 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
6

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