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Creamy Rigatoni and Chorizo

Creamy Rigatoni and Chorizo

with Garlicky Greens and Creme Fraiche

Custom recipe
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Wilted dark greens combined with a hearty portion of creamy garlicky pasta make this recipe a seriously satisfying weeknight supper. If you feel the creamy sauce is a little bit thick, add a little bit of the starchy pasta water to loosen up the consistency. The salty, starchy water not only adds flavor but helps the sauce cling to the rigatoni (this is a great trick that works for all pasta sauces). Buon appetito!

Allergens:Cereals containing glutenCeleryMilkEgg

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 Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Shallot

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

1 bunch(es)

Chives

½ unit(s)

Lemon

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

150 grams

Rainbow Chard

10 grams

Vegetable Stock Paste

(ContainsCelery)

150 grams

Creme Fraiche

(ContainsMilk)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

60 grams

Chorizo

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3200 kJ
Energy (kcal)765 kcal
Fat38.0 g
of which saturates18.0 g
Carbohydrate77 g
of which sugars13.0 g
Protein32 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Garlic Press
Peeler
Zester
Colander
Frying Pan
Mixing Bowl
Aluminum Foil
Bowl
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of water with 1/2 tsp of salt on to boil for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pull a vegetable peeler lengthways along the courgette to make ribbons. Finely chop the chives (use scissors if you like). Zest and halve the lemon.

2

Add the rigatoni to the pan of boiling water and simmer until cooked, 12 mins. When ready, reserve some of the pasta cooking water (see ingredients for amount), then drain the pasta in a colander. Return to the pan and drizzle over some oil to stop it sticking together.

3

Meanwhile, heat a glug of oil in a frying pan on medium heat. Once hot, add the rainbow chard. Season with salt and pepper and stir-fry until starting to soften, 3-4 mins. Add the courgette and garlic, mix well and cook for 2-3 mins more. Once cooked, pop the greens into a mixing bowl and cover with some foil to keep warm.

4

Put your frying pan back on medium heat with a splash of oil and add the shallot and chorizo. Cook until the shallot is softened and the chorizo starting to brown, stirring occasionally, 4-5 mins, then add the stock paste and the reserved pasta water. Stir to combine, then simmer until reduced by half, 3-4 mins. Stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through the chives and three quarters of the grated hard Italian style cheese.

5

Add the pasta to your sauce along with half the greens and stir everything together. TIP: If the sauce needs loosening up, just add a splash of water. Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if needed.

6

Serve the creamy pasta in bowls with the remaining greens on top and a sprinkling of the remaining grated hard Italian style cheese. Enjoy!