Chorizo Crusted Baked Rigatoni
with Cheese and Garlicky Tenderstem® Broccoli
This Chorizo Crusted Baked Rigatoni is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
Red Onion
1
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
180
Penne Pasta
(Contains Cereals containing gluten)
60
Chorizo
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Chicken Stock Powder
150
Creme Fraiche
(Contains Milk)
1
Dried Oregano
150
Tenderstem Broccoli
Not included in your delivery
1
Olive Oil
200
Water for the Sauce
2
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Grate the cheese. Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and 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. Once hot, add the chorizo and stir-fry until it releases its oils, 1-2 mins. Don't let it take on too much colour. Transfer the chorizo and its oil to a small bowl with the breadcrumbs. Season with pepper, stir to combine then set aside.
Put your frying pan back on medium-high heat. Add the olive oil for the roux (see ingredients for amount) and the onion. Stir-fry until soft, 3-4 mins, then stir in the flour (see ingredients for amount). Cook until it forms a paste consistency, 1-2 mins. Gradually, stir in the water for the sauce (see ingredients for amount) and the chicken stock paste. Bring to the boil, then simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.
Add the dried oregano and Cheddar to the sauce and stir until well combined. Taste and season with salt and pepper if needed. Add the cooked pasta to the sauce and stir to combine. Add a splash of water to loosen it if needed. Transfer to an ovenproof dish and sprinkle the chorizo crumb evenly over the top. Bake on the top shelf of your oven until the crumbs are golden, 5-6 mins. Once cooked, remove from your oven and leave to stand.
Meanwhile, wash out your frying pan and pop it back on medium-high heat with a drizzle of oil. Halve any thick broccoli stems lengthways. Once the pan is hot, add the broccoli and stir-fry for 1-2 mins. Add the garlic and fry for 1 min longer. Then add a splash of water and immediately cover with a lid or some foil. Lower the heat to medium and allow to cook until the broccoli is tender, 4-5 mins. Remove the pan from the heat.
Spoon the baked rigatoni into bowls and serve the broccoli alongside. Enjoy!
