Chorizo Linguine
with Eggplant and Sun-Dried Tomatoes
So many good things are happening in this dish, we don't know where to start. Chorizo sausage adds layers of meaty flavour, while sun-dried tomatoes bring out an umami richness to the dish. These flavours are brought together in a luscious sauce mixed with tender eggplant and creamy cheese. What's not to love?!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Garlic, cloves
56 g
Yellow Onion, chopped
1 unit(s)
Zucchini
7 g
Parsley
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
370 mL
Crushed Tomatoes
170 g
Linguine
100 g
Bocconcini Cheese
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
2 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* In a large pot, bring 12 cups water and 2 tsp salt to a boil. (NOTE: Use same size pot, water and salt amount for 4 ppl.) Meanwhile, peel, then mince or grate garlic. Cut sun-dried tomatoes into 1/4-inch pieces. Cut eggplant into 1/2-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add eggplant to the dry pan. Cook, stirring occasionally, until softened and golden-brown, 5-6 min. Remove pan from heat. Transfer eggplant to a plate and set aside. (TIP: Don't overcrowd pan; cook eggplant in two batches for 4 ppl.)
Break linguine in half, then add to the large pot with boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. When linguine is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
Meanwhile, heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and sun-dried tomatoes. Cook, stirring occasionally, until onions soften, 3-4 min. Add chorizo and garlic. Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
To the same pan, add diced tomatoes, eggplant, reserved pasta water, 1 tbsp vinegar (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, stirring occasionally, until sauce is slightly thickened, 4-5 min.
Roughly chop parsley. In a small bowl, tear bocconcini and season with salt and pepper. Stir linguine into sauce, then divide pasta between bowls. Sprinkle over parsley and top with bocconcini.