topBanner
Fresh Filled Pasta with Chorizo Bravas Sauce

Fresh Filled Pasta with Chorizo Bravas Sauce

New | Three Steps | Ready in 10

Extra Rapid
Read more

Chef Michael’s pastas bravas is a twist on the Spanish classic, patatas bravas. It uses the smoky and spicy tomato sauce which is usually drizzled over potatoes, but in this recipe, the sauce accompanies Cappellacci pasta. These pasta “hats” are filled with sundried tomato and aubergine and, together with chorizo and green beans, create a sensational dinner that’s perfect when you want something speedy yet delicious!

Allergens:EggGlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time10 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Green Beans

60 grams

Chorizo

2 pack(s)

Olive and Caper Tomato Sauce

1 pack(s)

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

(ContainsEgg, Gluten, Milk)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsEgg, Milk)

75 grams

Soured Cream

(ContainsMilk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2711 kJ
Energy (kcal)648 kcal
Fat35.0 g
of which saturates16.0 g
Carbohydrate50 g
of which sugars15.0 g
Protein29 g
Salt3.07 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Frying Pan
Bowl
Sieve
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Put a large pan of water on to boil with 0.5 tsp of salt. Trim the green beans then chop into thirds. Heat a drizzle of oil in a medium saucepan on medium-high heat.

2

Add the chorizo to the pan and cook until the chorizo is crispy, 3-4 mins, stirring continuously. Pour in the pasta sauce and water (see ingredients for amount). When the water is boiling, add the green beans and after 2 mins add the Cappellacci pasta and cook for a further 4 mins.

3

Drain the Cappellacci pasta and beans in a colander. Add the drained pasta to the tomato sauce and then share between bowls. Serve with a dollop of sour cream and sprinkle over the cheese. Enjoy!