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!
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
While rigatoni cooks, drain roasted peppers, then cut into 1/2-inch pieces. Roughly tear basil.
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.
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.
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.
Divide rigatoni between plates. Sprinkle with remaining Parmesan, chili flakes and basil. (NOTE: Reference heat guide.)
