Chorizo Rigatoni

Name: Chorizo Rigatoni with Cherry Plum Tomatoes and Mozzarella
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Cherry Plum Tomatoes; 1 Yellow Pepper; 1 Red Pepper; ½ Onion; 1 Garlic Clove; ½ Chives; 200 Rigatoni Pasta; 1 Diced Chorizo; 30 Black Olives; 1 Mozzarella; 60 Red Pesto

with Cherry Plum Tomatoes and Mozzarella

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The key to this dish is gently roasting the cherry tomatoes and peppers to bring out their natural sweetness and then balancing this against salty olives and mild, creamy mozzarella cheese. We’ve made it super quick and easy, to leave more time for putting your feet up!

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Cherry Plum Tomatoes

Yellow Pepper

Red Pepper

Onion

Garlic Clove

Chives

200

Rigatoni Pasta

(Contains: Cereals containing gluten)

Diced Chorizo

Black Olives

Mozzarella

(Contains: Milk)

Red Pesto

(Contains: Milk)

Nutritional information

Energy (kJ)3774 kJ

Energy (kcal)902 kcal

Fat42 g

of which saturates16 g

Carbohydrate90 g

of which sugars19 g

Protein39 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Knife

•Medium Saucepan

•Grater

•Grill Pan

•Strainer

•Bowl

Instructions

Preheat your oven to 200°C and put a large saucepan of water with a good pinch of salt on to boil for the pasta. Cut the cherry plum tomatoes in half. Halve, then remove the cores from the peppers and slice into strips. Lay the tomatoes and peppers on a lined baking tray, drizzle with olive oil and season with a pinch of salt. Roast on the top shelf of your oven until starting to brown at the edges, 15-20 mins.

Halve, peel and chop the onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the chives (stalks and all).

Weigh out the rigatoni (You may not need the whole pack! Check how much you need on the ingredients list). Add the pasta to your pan of boiling water. Cook until 'al dente', 11 mins. TIP: 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

Meanwhile, heat a splash of oil in a frying pan on medium heat. Once hot, add the onion and chorizo. Stir together and cook until the onion is soft, 5 mins. Add the garlic and a few good grinds of black pepper. Cook for 1 minute more.

Cut the black olives in half lengthways and add to the frying pan along with a splash of the pasta water. TIP: Using pasta water is a classic Italian trick. It adds a little starch which helps the sauce cling to the pasta. Once the pasta is cooked, drain in a colander and combine with the sauce in the frying pan.

Add the roasted tomatoes and peppers to your frying pan. Tear in half the mozzarella cheese and add most (but not all) of the chopped chives. Serve in bowls with a generous dollop of the red pesto drizzled on top, followed by the remaining mozzarella torn over. Sprinkle with the rest of the basil. Buon appetito!