Fresh Rigatoni and Chorizo Rosé Marinara
with Roasted Peppers and Spinach- Wheat
- Milk
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!
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 facts
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The rosé marinara with chorizo is a crowd-pleaser, delivering creamy, hearty flavour that many reviewers called a favourite. Some found the sauce slightly tart or salty, so taste as you go and adjust seasoning before serving.
- Ease of prep: Most reviewers found this a quick and easy weeknight meal. Consider starting the pasta before the chorizo so both finish around the same time and nothing sits waiting.
- Suggestions: Use the mild chili flake setting if cooking for spice-sensitive eaters, as several reviewers found even the medium level quite hot. If substituting beef or another protein, drain the fat before adding the sauce to avoid an oily result. Add a small splash of extra pasta water or a pinch of sugar if the marinara tastes too tart or the sauce feels too thick.
- Leftovers: This dish reheats well and makes a satisfying next-day lunch, according to several reviewers.
