Cajun Spiced Tomato, Chorizo and Super Greens Rigatoni
with Italian Style Cheese
This Cajun Spiced Tomato, Chorizo and Super Greens Rigatoni is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
80 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
40 grams
Baby Spinach
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90 grams
Diced Chorizo
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Halve any thick broccoli stems lengthways, then cut into thirds widthways.
c) Peel and grate the garlic (or use a garlic press).
a) Once boiled, pour the water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Add the chorizo and fry until it starts to brown, 3-4 mins.
b) Stir in the Cajun spice mix (add less if you'd prefer things milder) and garlic. Stir-fry for 30 secs.
c) Stir in the passata, red wine stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).
d) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
a) When the rigatoni has been cooking for about 8 mins, add the Tenderstem® to the same pan and bring back to the boil.
b) Cook with the pasta for the last 4 mins of cooking time.
c) Once cooked, drain the pasta and broccoli in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Once the tomato sauce has thickened, add the butter (see pantry for amount) and spinach to the pan, a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir the cooked pasta, broccoli, peas and three quarters of the cheese into the sauce. Heat through until the peas are piping hot, 1 min more.
c) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.
a) Share the pasta out between your serving bowls.
b) Sprinkle over the remaining cheese to finish.
Enjoy!
