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 Time5 minutes


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

(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)

7 g


½ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

1 tsp

Chili Flakes

56 g

Yellow Onion, chopped

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories970 kcal
Fat50 g
Saturated Fat22 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber9 g
Protein44 g
Cholesterol130 mg
Sodium2720 mg
Trans Fat1 g
Potassium1450 mg
Calcium400 mg
Iron6 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



  • 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.
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