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Creamy Cajun Chorizo Rigatoni

with Chestnut Mushrooms, Bell Pepper and Cheese
4.5(479)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on January 15, 2026
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Calories
: 
967 kcal
Protein
: 
33.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Bell Pepper

125 grams

Chestnut Mushrooms

90 grams

Diced Chorizo

(Contains: Milk)

1 sachet(s)

Cajun Spice Mix

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)4045 kJ
Energy (kcal)967 kcal
Fat56.7 g
of which saturates30.3 g
Carbohydrate80.3 g
of which sugars12.8 g
Dietary Fibre5.8 g
Protein33.9 g
Salt4.9 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Kettle
•Colander
•Large Saucepan
•Chopping Board
•Knife
•Large Frying Pan

Instructions

1

a) Boil a full kettle.

b) Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

c) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

2

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Thinly slice the chestnut mushrooms.

3

a) Heat a large frying pan on high heat (no oil).

b) Once hot, add the chorizo, mushrooms and pepper. Fry until starting to brown, 4-5 mins.

4

a) Lower the heat to medium, then add the Cajun spice mix and cook until fragrant, 1 min.

b) Stir in the creme fraiche, chicken stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) until combined.

c) Simmer until slightly thickened, 2-3 mins.

5

a) Add the cooked pasta to the pan and toss to coat in the sauce.

b) Stir in the butter (see pantry for amount) and half the cheese until melted, 1 min. Remove from the heat.

c) Taste and season with salt and pepper if needed.

d) Add a splash of water if it's a little too thick.

6

a) Share the chorizo pasta between your bowls.

b) Sprinkle over the remaining cheese to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Customers loved the strong, spicy Cajun flavours; many found it delicious and full of taste.
  • Ease of prep: Reviewers praised how quick and simple this dish was to prepare, with some noting it's perfect for busy days.
  • Suggestions: Consider adding chicken or spinach for extra bulk; serve with garlic ciabatta for a delightful complement.
  • Portions: Some found it generously sized, while others felt there wasn't quite enough pasta for two people.
AI-generated from customer reviews
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