Rigatoni and Chorizo in Rosé Sauce
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Rigatoni and Chorizo in Rosé Sauce

Rigatoni and Chorizo in Rosé Sauce

with Roasted Peppers and Spinach

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!

Tags:
Quick
Easy Clean-up
Optional Spice
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories880 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber10 g
Protein44 g
Cholesterol120 mg
Sodium1170 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.

Utensils

Large Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook rigatoni
1

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.

Prep
2

While rigatoni cooks, drain roasted peppers, then cut into 1/2-inch pieces. Roughly tear basil.

Cook chorizo
3

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.

Start rosé sauce
4

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.

Finish rosé sauce
5

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.

Finish and serve
6

Divide rigatoni between plates. Sprinkle with remaining Parmesan, chili flakes and basil. (NOTE: Reference heat guide.)