Extra Cheesy Chorizo and Roasted Aubergine Spaghetti
with Sun-Dried Tomato Sauce and Mozzarella
- Cereals containing gluten
- Milk
- Egg
- May contain traces of allergens
- Celery
A customer favourite, this Extra Cheesy Chorizo and Roasted Aubergine Spaghetti is a tried-and-tested recipe that always wins with a crowd.
Ingredients
2
Garlic Clove
1
Aubergine
(May be present: Celery)
90
Diced Chorizo
1
Chilli Flakes
180
Spaghetti
(Contains: Cereals containing gluten)
1
Finely Chopped Tomatoes with Basil
25
Sun-Dried Tomato Paste
20
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Mozzarella
(Contains: Milk)
Not included in your delivery
1
Sugar for the Sauce
50
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.
Peel and grate the garlic (or use a garlic press).
Trim the aubergine, then cut into roughly 2cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
While the aubergine roasts, heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Add the garlic and chilli flakes (add less if you'd prefer things milder). Cook, stirring, for 1 min.
When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Stir the chopped tomatoes, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo pan. Season with pepper.
Simmer the sauce on medium heat until thickened, 8-10 mins. Once thickened, stir the roasted aubergine and mozzarella pieces through the sauce.
When the sauce is ready, add the cooked spaghetti to the pan. Stir and toss well to combine.
Serve your chorizo and aubergine spaghetti in bowls.
Sprinkle over the cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chorizo and roasted aubergine combination is widely enjoyed, with the sun-dried tomato sauce adding a rich, satisfying depth. Some find the overall flavour a touch too salty, largely due to the chorizo and tomato paste combined.
- Ease of prep: Most find this quick and straightforward to pull together on a weeknight. A few note that roasting the aubergine separately adds a little extra effort, though some skip the oven entirely and cook it directly in the sauce instead.
- Suggestions: Add more chorizo than provided for a stronger flavour throughout the dish. To manage saltiness, avoid adding extra salt at any stage, and consider using passata alongside the chopped tomatoes to lighten the sauce. Adding a handful of fresh basil or parsley at the end, or something crunchy like walnuts or fried onions, works well too.
- Next-day meals: This dish keeps well and tastes great the next day, with some taking leftovers for lunch. One reviewer noted it also freezes and reheats successfully.
- Portions: Portions are generous and filling; some found there was more spaghetti than needed relative to the sauce and chorizo.
- Spice level: The chilli flakes can be reduced or left out entirely for children or those sensitive to heat, and the dish still tastes great without them.
