One Pot Creamy Tomato and Chorizo Rigatoni

Name: One Pot Creamy Tomato and Chorizo Rigatoni
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tsp olive oil; 200 g (7 oz) chorizo (sliced); 1 small onion (peeled and finely chopped); pinch salt and pepper; 1 red bell pepper (de-seeded and sliced); 1 yellow bell pepper (de-seeded and sliced); 3 cloves garlic (peeled and minced); 250 g (8.8 oz) dried rigatoni pasta; 480 ml (2 cups) chicken or vegetable stock; 400 g (14 oz) tin of finely chopped tomatoes; 1 heaped tbsp tomato puree (paste for US); 120 ml (1/2 cup) double (heavy) cream; 75 g (2 1/2 packed cups) baby spinach leaves; 150 g (5.3 oz) mozzarella (chopped/torn into small chunks); 75 g (3/4 cup) grated parmesan cheese; 10 cherry/grape tomatoes (sliced in half, I used a mixture of different colour tomatoes); pinch black pepper; 2 tbsp chopped fresh parsley; 2 tbsp grated parmesan cheese

4 servings

servings

5 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

1 tsp olive oil

200 g (7 oz) chorizo (sliced)

1 small onion (peeled and finely chopped)

pinch salt and pepper

1 red bell pepper (de-seeded and sliced)

1 yellow bell pepper (de-seeded and sliced)

3 cloves garlic (peeled and minced)

250 g (8.8 oz) dried rigatoni pasta

480 ml (2 cups) chicken or vegetable stock

400 g (14 oz) tin of finely chopped tomatoes

1 heaped tbsp tomato puree (paste for US)

120 ml (1/2 cup) double (heavy) cream

75 g (2 1/2 packed cups) baby spinach leaves

150 g (5.3 oz) mozzarella (chopped/torn into small chunks)

75 g (3/4 cup) grated parmesan cheese

10 cherry/grape tomatoes (sliced in half, I used a mixture of different colour tomatoes)

pinch black pepper

2 tbsp chopped fresh parsley

2 tbsp grated parmesan cheese

Directions

chorizo

Heat the oil in a large frying pan (skillet) over a medium heat. Add the chorizo and cook for 1-2 minutes on each side until lightly browned and crisp. Remove from the pan with a slotted spoon, place in a bowl and cover.

onions

Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened.

peppers

Add a pinch of salt and pepper, the red and yellow pepper slices, and the garlic. Cook for a further 2 minutes.

pasta

Add in the rigatoni, then pour in the stock, tinned tomatoes, and tomato puree. Stir together, pushing the rigatoni under the liquid.

simmer

Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.

stir

After 10 minutes, carefully remove the lid and give everything a stir.

cream

Add the cream, spinach, mozzarella, and parmesan and stir together.

simmer

Arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through, the spinach wilted and the cheese melted.

tomatoes

Remove the lid and arrange the chopped tomatoes on top, then sprinkle with black pepper, chopped parsley, and grated parmesan.

serve

Serve immediately.

Nutrition

Serving Size

Calories

785 kcal

Total Fat

44 g

Saturated Fat

21 g

Unsaturated Fat

Trans Fat

Cholesterol

125 mg

Sodium

1436 mg

Total Carbohydrate

59 g

Dietary Fiber

4 g

Total Sugars

8 g

Protein

37 g