Rigatoni and Chorizo in Rosé Sauce
with Roasted Peppers and Spinach- Wheat
- Milk
This creamy rosé sauce is a game changer to your weeknight meals. Our easy cheat edition 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
Rigatoni
(Contains: Wheat)
56 g
Baby Spinach
6 tbsp
Cream Cheese
(Contains: Milk)
1 tbsp
Italian Seasoning
370 mL
Crushed Tomatoes
56 g
Onion, chopped
1 tbsp
Garlic Puree
7 g
Basil
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
170 mL
Roasted Peppers
1 tsp
Chili Flakes
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!
Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
While rigatoni cooks, drain roasted peppers, then cut into 1/2-inch pieces. Roughly tear basil.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add onions, garlic puree and Italian Seasoning. Season with salt and pepper and cook, stirring, until onions soften, 2-3 min.
Add peppers and crushed tomatoes to the large pan, then season with salt and pepper and stir to combine. Bring to a gentle boil, then reduce heat to medium. Cook, uncovered, until sauce has slightly thickened, 4-6 min.
Add cream cheese, rigatoni, reserved pasta water and half the Parmesan to the pan. Stir until cheese is melted and combined. Add spinach and stir until wilted, 1 min.
Divide rigatoni between plates. Sprinkle with remaining Parmesan, chili flakes and basil. (NOTE: Reference heat guide.)
