Veggie Rigatoni Bolognese With Chorizo
with Aubergine and Olives
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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.
Ingredients
1
Aubergine
(May contain Celery)
30
Olives
125
Baby Plum Tomatoes
1
Flat Leaf Parsley
1
Echalion Shallot
2
Garlic Clove
1
Lentils
200
Rigatoni Pasta
1
Italian Style Herbs
25
Sun-Dried Tomato Paste
1
Finely Chopped Tomatoes with Basil
28
Red Wine Stock Paste
(Contains Sulphites)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90
Chorizo
Not included in your delivery
1.5
Olive Oil for the Salsa
50
Water
Nutritional information
Utensils
Instructions
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!
MOD Step 3:
If you've chosen to add chorizo to your meal, add the chorizo to the pan with the shallot and fry for 3-4 min, continue with the rest of the recipe as instructed.
