Veggie Rigatoni Bolognese With Chorizo

Veggie Rigatoni Bolognese With Chorizo

with Aubergine and Olives

Custom recipe
Read more



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

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


30 grams

Black Olives

125 grams

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Echalion Shallot

2 unit(s)


1 pack(s)

Brown Lentils

180 grams

Wheat Rigatoni Pasta


1 sachet

Italian Herbs

1 sachet

Sundried Tomatoes

1 pack(s)

Chopped Tomatoes

1 sachet

Red Wine Stock Paste


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

90 grams



Not included in your delivery

1 tbsp

Olive Oil for the Salsa

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4162 kJ
Energy (kcal)995 kcal
Fat34.0 g
of which saturates11.0 g
Carbohydrate123 g
of which sugars27.0 g
Dietary Fiber13 g
Protein45 g
Cholesterol0 mg
Salt7.49 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Measuring Cups
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Trim the aubergine then halve lengthways . Chop each half into 4 long strips then chop widthways into roughly 1cm pieces. Pop the aubergine pieces onto a large baking tray (you may need to spread across two trays), drizzle with oil. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 20-25 mins, turning halfway.


Meanwhile bring a medium saucepan of water up to the boil with 0.5 tsp salt for the pasta. Chop the olives into small pieces. Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. When boiling, add the rigatoni and cook until tender, 12 mins. Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.


While the pasta cooks, heat a drizzle of oil in a frying pan on medium-high heat. Add the shallot and chorizo to the pan and fry until softened, 3-4 mins. Add in the garlic, Italian herbs, sun-dried tomato paste and a pinch of sugar, stir through and cook for 1 minute.


Pour the chopped tomatoes with basil, red wine stock paste, lentils and water (see ingredients for amount) into the shallot pan, bring to the boil, stir in the red wine stock paste. Simmer until starting to thicken, 5-6 mins.


Meanwhile, put the olives, half the plum tomatoes and half the parsley in a small bowl along with the olive oil (see ingredients for amount). Season with pepper and stir together.


Add the remaining plum tomatoes and roasted aubergine to the sauce. Stir together and simmer for a further 3-4 mins, then taste and add salt and pepper if you feel it needs it. Add the drained pasta and remaining parsley to the sauce and stir to combine. Divide among plates and top with a sprinkle of hard Italian style cheese and a spoonful of salsa. Enjoy!