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.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide rigatoni between plates. Sprinkle with parsley, remaining Parmesan and any remaining chili flakes, if desired.
