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Chorizo Aubergine Spaghetti

Chorizo Aubergine Spaghetti

with Chilli and Sun-Dried Tomatoes

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Some days you just want a little time to put your feet up. We made this dish with the classic Italian notions of simplicity and speed at its heart. To make the secret ingredient in this recipe, fresh tomatoes are left for around ten days in the sun and lose around 90% of their water to become sun-dried. This process intensifies their sweetness so much so, that even a couple will add a burst of flavour to your dinner. Buon appetito!

Allergens:Cereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

30 grams

Sundried Tomatoes

1 unit(s)


1 pinch

Chilli Flakes

60 grams


200 grams

Wheat Spaghetti

(ContainsCereals containing Gluten)

1 pack(s)

Finely Chopped Tomatoes with Basil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2477 kJ
Energy (kcal)592 kcal
Fat12.0 g
of which saturates4.0 g
Carbohydrate89 g
of which sugars15.0 g
Protein26 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your grill to high. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and chop the onion into small pieces. Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Finely chop the sun-dried tomatoes. Remove the stalk top from the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces.


Pop the aubergine on a baking tray and drizzle over a glug of oil and a pinch of salt and pepper. Toss to coat then spread out and put the tray on the shelf closest to the grill. Grill the aubergine until soft and crispy round the edges, 15-20 mins. TIP: Keep an eye on the aubergine, if it looks like it is burning, turn the heat down slightly


Whilst the aubergine is grilling, heat a drizzle of oil in a frying pan on medium heat. Add the onion, sun-dried tomatoes and chilli flakes (add less if you don't like spicy food, these flakes are HOT) and cook, stirring, until the onion is soft, 5 mins. Add the garlic and chorizo and cook for a further 2 mins


Add the spaghetti to your pan of boiling water and cook. Cook until al dente, around 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain in a colander and return to the pan off the heat. Drizzle over a little oil to stop it sticking together.


Pour the finely chopped tomatoes into the chorizo mixture, together with a small pinch of sugar (if you have some) and some salt and pepper. Let the sauce simmer on medium heat until it is nice and thick, 5-10 mins. Once the sauce has thickened, stir in the aubergine.


Add the pasta to the sauce along with the parsley. If you’re feeling up to the task, toss the ingredients together to mix them. If you don’t fancy redecorating your kitchen, then you can always stir the ingredients instead. Serve in bowls. Enjoy!