Rigatoni and Chorizo Rosé Marinara
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Rigatoni and Chorizo Rosé Marinara

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!


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


serving amount

250 g

Chorizo Sausage, uncased

170 g


(Contains Wheat)

56 g

Baby Spinach

1 unit

Cream Cheese

(Contains Milk)

1 cup

Marinara Sauce

7 g


½ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Roasted Pepper Pesto

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


0.13 tsp



Nutrition Values

Calories13 kcal
Energy (kJ)54 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate3 g
Sugar1 g
Dietary Fiber1 g
Protein0 g
Cholesterol0 mg
Sodium0 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 Non-Stick Pan
Measuring Spoons
Large Pot
Measuring Cups



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.

Cook chorizo

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.

Cook rigatoni

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.

Make sauce

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.

Finish rigatoni

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.

Finish and serve

Divide rigatoni between plates. Sprinkle with parsley, remaining Parmesan and any remaining chili flakes, if desired.