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Fresh Filled Pasta with Chorizo Bravas Sauce

Fresh Filled Pasta with Chorizo Bravas Sauce

Fresh Filled Pasta with Chorizo Bravas Sauce

New | Three Steps | Ready in 10

Michael SteadmanPublished on February 12, 2020

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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:

Milk

•Egg

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.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

80

Green Beans

60

Chorizo

2

Olive and Caper Tomato Sauce

1

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

75

Soured Cream

(Contains: Milk)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)648 kcal

Energy (kJ)2711 kJ

Fat35 g

of which saturates16 g

Carbohydrate50 g

of which sugars15 g

Protein29 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Grill Pan

•Bowl

•Sieve

Cooking Instructions and Tips

Get Prepped

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.

Time to Cook

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.

Drain and Serve

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!

4

5

6

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