Extra Cheesy Chorizo and Roasted Aubergine Spaghetti
with Sun-Dried Tomato Sauce and Mozzarella
A customer favourite, this Extra Cheesy Chorizo and Roasted Aubergine Spaghetti is a tried-and-tested recipe that always wins with a crowd.
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
2
Garlic Clove
1
Aubergine
(May contain Celery)
90
Diced Chorizo
1
Chilli Flakes
180
Spaghetti
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Basil
25
Sun-Dried Tomato Paste
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Mozzarella
(Contains Milk)
Not included in your delivery
1
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.
Peel and grate the garlic (or use a garlic press).
Trim the aubergine, then cut into roughly 2cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
While the aubergine roasts, heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Add the garlic and chilli flakes (add less if you'd prefer things milder). Cook, stirring, for 1 min.
When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Stir the chopped tomatoes, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo pan. Season with pepper.
Simmer the sauce on medium heat until thickened, 8-10 mins. Once thickened, stir the roasted aubergine and mozzarella pieces through the sauce.
When the sauce is ready, add the cooked spaghetti to the pan. Stir and toss well to combine.
Serve your chorizo and aubergine spaghetti in bowls.
Sprinkle over the cheese to finish.
Enjoy!
