Super Quick Chorizo and Tomato Spaghetti

Name: Super Quick Chorizo and Tomato Spaghetti with Cheese, Rocket and Chilli
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Spaghetti; 60 grams Diced Chorizo; 30 grams Tomato Puree; 1 pinch Chilli Flakes; 75 grams Creme Fraiche; 10 grams Chicken Stock Paste; 40 grams Baby Spinach; 25 grams Sun-Dried Tomato Paste; 40 grams Grated Hard Italian Style Cheese; 20 grams Wild Rocket; ½ tsp Sugar; 150 milliliter(s) Water for the Sauce

with Cheese, Rocket and Chilli

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Super speedy, this Super Quick Tomato and Chorizo Spaghetti takes only 15 minutes to make. We've added sun-dried tomato paste to the tomato sauce for sun-soaked richness that perfectly complements the smoky chorizo.

Allergens:

Cereals containing gluten

•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.

Preparation Time15 minutes

Cooking time15 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Spaghetti

(Contains Cereals containing gluten)

60 grams

Diced Chorizo

(Contains Milk)

30 grams

Tomato Puree

1 pinch

Chilli Flakes

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3257 kJ

Energy (kcal)778 kcal

Fat36.9 g

of which saturates17.6 g

Carbohydrate76.8 g

of which sugars8.5 g

Dietary Fiber4.7 g

Protein34 g

Salt4.53 g

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

Utensils

•Kettle

•Colander

•Large Saucepan

•Large Frying Pan

Instructions

Boil a full kettle.
Pour it into a saucepan with 0.5 tsp salt on high heat.
Boil the pasta, 8 mins.
Once cooked, drain and pop back in the pan. Drizzle with oil and stir through.

Meanwhile, heat a frying pan on medium-high heat (no oil).
Fry the chorizo, 3-4 mins.

Stir in the tomato puree and half the chilli flakes (add less if you'd prefer things milder). Fry, 1 min.
Add the creme fraiche, chicken stock paste, sugar and water (see pantry for both). Simmer, 2-3 mins.
Add the spinach in handfuls, making sure it’s piping hot, 1-2 mins.

Stir the cooked pasta, sun-dried tomato paste and half the cheese into the sauce. Add a splash of water if needed.
Share between bowls. Top with the rocket and a drizzle of olive oil.
Sprinkle over the remaining cheese and chilli flakes (add less if you'd prefer things milder).
Enjoy!