Rigatoni and Chorizo Rosé Marinara
with Roasted Pepper pesto 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
170 g
Rigatoni
(Contient Blé)
56 g
Bébés épinards
1 pièce(s)
Fromage à la crème
(Contient Lait)
1 tasse(s)
Sauce marinara
7 g
Persil
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
¼ tasse(s)
Pesto au poivre rôti
1 cc
Flocons de piment
56 g
Oignon, haché
1 cc
Sel d'ail
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Poivre*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
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! Roughly chop spinach.Roughly chop parsley.
Heat a large non stick pan over medium-high heat.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.** Season with garlic salt.
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min.Reserve 1/2 cup (1 cup) pasta water, then drain.
Add cream cheese, marinara, roasted red pepper pesto, 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.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.