Super Quick Chorizo and Tomato Spaghetti
with Cheese, Rocket and Chilli
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.
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
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
Utensils
Instructions
- Boil a full kettle.
- Pour it into a saucepan with 1/2 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 (add less if you'd prefer things milder).
- Enjoy!
