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One-Pot Southwest Chorizo and Cavatappi

One-Pot Southwest Chorizo and Cavatappi

with Monterey Jack and Baby Spinach
4.0(46)
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Calories
: 
890 kcal
Protein
: 
43g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Mustard
  • Milk
  • Fish
  • Milk
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Crustaceans
  • Egg
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Chorizo Sausage, uncased

170 g

Cavatappi

(Contains: Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

28 g

Baby Spinach

369 mL

Crushed Tomatoes

1 tbsp

Tex-Mex Paste

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

½ cup

Monterey Jack Cheese, shredded

(Contains: Milk)

1 unit(s)

Beef Broth Concentrate

Not included in your delivery

½ tbsp

Oil*

½ tsp

Salt*

0.13 tsp

Pepper*

Calories890 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber13 g
Protein43 g
Cholesterol105 mg
Sodium2300 mg
Trans Fat0.4 g
Potassium1800 mg
Calcium300 mg
Iron7.5 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 Pot
•Measuring Spoons
•Measuring Cups

Cooking Steps

PDF
Prep
1
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut onion into 1/2-inch pieces.
Cook peppers
2
  • Heat a large pot over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
  • Cook, stirring occasionally, until tender-crisp, 3-4 min.
  • Season with salt and pepper.
  • Transfer peppers to a plate. Set aside.
Cook chorizo and onions
3
  • Reheat the same pot over medium-high.
  • When hot, add chorizo and onions to the dry pot.
  • Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Carefully drain and discard excess fat, if desired.
Cook cavatappi
4
  • Add Tex-Mex paste, crushed tomatoes, broth concentrate, 2 cups (3 1/2 cups) water and 1/2 tsp (1 tsp) salt to the pot with chorizo and onions.
  • Stir to combine, then bring to a boil over high.
  • Once boiling, stir in cavatappi and reduce heat to medium.
  • Simmer uncovered, stirring often to prevent sticking to the pot, until cavatappi is tender, 14-16 min. (TIP: If pasta sticks too much, add more water, 1/4 cup at a time. Scrape up any pieces stuck to the bottom of the pot.)
Finish cavatappi
5
  • If desired, roughly chop spinach.
  • Add peppers, spinach and half the cheese to the pot with cavatappi. 
  • Cook, stirring often, until spinach wilts, 1-2 min. 
  • Season with pepper, to taste.
Finish and serve
6
  • Divide Southwest chorizo and cavatappi between bowls.
  • Sprinkle remaining cheese over top.
7

If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.

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