Rigatoni and Chorizo Rosé Marinara

Name: Rigatoni and Chorizo Rosé Marinara with Roasted Pepper pesto and Spinach
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Chorizo Sausage, uncased; 170 g Rigatoni; 56 g Baby Spinach; 1 unit Cream Cheese; 1 cup Marinara Sauce; 7 g Parsley; ½ cup Parmesan Cheese, shredded; ¼ cup Roasted Pepper Pesto; 1 tsp Chili Flakes; 56 g Yellow Onion, chopped; 1 tsp Garlic Salt; 1 tbsp Unsalted Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Roasted Pepper pesto and Spinach

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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!

Tags:

Quick

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

170 g

Rigatoni

(Contains: Wheat)

56 g

Baby Spinach

1 unit

Cream Cheese

(Contains: Milk)

1 cup

Marinara Sauce

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

7 g

Parsley

½ cup

Parmesan Cheese, shredded

(Contains: Milk)

¼ cup

Roasted Pepper Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

1 tsp

Chili Flakes

56 g

Yellow Onion, chopped

1 tsp

Garlic Salt

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

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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.

Utensils

•Strainer

•Large Non-Stick Pan

•Measuring Spoons

•Colander

•Large Pot

•Measuring Cups

Cooking Steps

PDF

Roughly chop spinach.
Roughly chop parsley.

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.

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.

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.

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.