Parmigiano and Parma Ham Pasta Arrabbiata
with Tenderstem® Broccoli, Chilli Flakes and Rocket
Arrabbiata is a spicy and tart tomato sauce hailing from Italy. Laden with garlic, tomatoes and chilli, it pairs perfectly with the creamy filling of this pasta in our Parmigiano and Parma Ham Pasta Arrabbiata.
Tags:
Calorie Smart
Allergens:
Cereals containing gluten
•Egg
•Milk
•Sulphites
The quantities provided above are averages only.
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.
Total15 minutes
Active 12 minutes
DifficultyEasy
Ingredients
serving amount
80 grams
Tenderstem® Broccoli
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta**
(Contains: Cereals containing gluten, Egg, Milk May contain traces of: Mustard, Soya)
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Egg, Milk)
1 pinch
Chilli Flakes
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar
125 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Energy (kJ)2239 kJ
Energy (kcal)535 kcal
Fat23.2 g
of which saturates13.1 g
Carbohydrate60.6 g
of which sugars13.7 g
Dietary Fibre7 g
Protein19.4 g
Salt4.7 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Medium Saucepan
•Kettle
•Large Frying Pan
Cooking Instructions and Tips
1
- Boil a full kettle.
- Cut the Tenderstem® broccoli into thirds.
- Pour the boiled water into a saucepan with 1/2 tsp salt. Bring back to the boil.
2
- Boil the filled pasta and broccoli, 3-4 mins.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Fry the tomato puree, 1-2 mins.
3
- Next, add the red wine stock paste, sugar and water (see pantry for both).
- Simmer, 1-2 mins.
- Reduce the heat. Stir through the butter (see pantry).
- Drain the filled pasta and broccoli.
4
- Gently stir the pasta, broccoli, sun-dried tomato paste, hard Italian style cheese and chilli flakes (add less if you'd prefer things milder) into the sauce.
- Add a splash of water if you feel it needs it.
- Share between your bowls.
- Top with the rocket and drizzle over the balsamic glaze to finish.
Enjoy!
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