Creamy Cajun Chorizo Rigatoni
with Bell Pepper and Cheese
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.
Ingredients
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain Celery)
90 grams
Diced Chorizo
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
20 grams
Butter
Nutritional information
Utensils
Instructions
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.
a) Meanwhile, halve the pepper and discard the core and seeds.
b) Slice into thin strips.
a) Heat a large frying pan on high heat (no oil).
b) Once hot, add the chorizo and pepper. Fry until starting to brown, 4-5 mins.
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, sun-dried tomato paste, sugar and water (see pantry for both amounts) until combined.
c) Simmer until slightly thickened, 2-3 mins.
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, season with salt and pepper if needed.
d) Add a splash of water if it's a little too thick.
a) Share the pasta between your bowls.
b) Sprinkle over the remaining cheese to finish.
Enjoy!
