A customer favourite, this Halloumi and Roasted Pepper Rigatoni is a tried-and-tested recipe that always wins with a crowd.
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.
Italian Style Herbs
Finely Chopped Tomatoes with Onion and Garlic
Vegetable Stock Paste(ContainsCelery)
Rigatoni Pasta(ContainsCereals containing gluten)
Sugar for the Sauce
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Halve the pepper and discard the core and seeds. Chop into 2cm chunks, then pop it onto a lined baking tray.
Drizzle with oil, scatter over half the Italian style herbs and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until browned and tender, 20-25 mins.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Halfway through the pepper roasting time, pop the garlic parcel onto the same baking tray and roast until soft, 10-12 mins.
Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the halloumi and fry, turning regularly, until golden brown all over, 4-5 mins. Transfer to a plate and set aside, but don’t wash up the pan.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Return the (now empty) frying pan to medium heat. Add the chopped tomatoes, vegetable stock paste, remaining Italian style herbs, sugar and water for the sauce (see ingredients for both amounts).
Season with salt and pepper, then bring to the boil. Lower the heat and gently simmer, stirring occasionally, until thickened, 10-12 mins.
Once the garlic is roasted, allow it to cool, then cut the end with scissors and squeeze it out of the skin. Mash with the back of a fork and stir into the sauce.
While the sauce simmers, add the rigatoni to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
Once the pepper has roasted, stir it through the thickened sauce along with the fried halloumi. Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
Add a splash of water to loosen if needed. Taste and season with salt and pepper if you like.
Once the pasta is cooked, drain in a colander and stir it through the sauce.
Divide the halloumi and pepper rigatoni between your bowls. Enjoy!