HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo Rigatoni
Chorizo Rigatoni

Chorizo Rigatoni

with Cherry Plum Tomatoes and Mozzarella

Read more

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 glutenMilk

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 punnet(s)

Cherry Plum Tomatoes

1 unit(s)

Yellow Pepper

1 unit(s)

Red Pepper

½ unit(s)


1 clove

Garlic Clove

½ bunch(es)


200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 pack(s)


30 grams

Black Olives

1 ball(s)



60 grams

Red Pesto

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3774 kJ
Energy (kcal)902 kcal
Fat42.0 g
of which saturates16.0 g
Carbohydrate90 g
of which sugars19.0 g
Protein39 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!