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.
Allergens
Utensils
Tags
Spaghetti
180 grams
Diced Chorizo
60 grams
Tomato Puree
30 grams
Chilli Flakes
1 pinch
Creme Fraiche
75 grams
Chicken Stock Paste
10 grams
Baby Spinach
40 grams
Sun-Dried Tomato Paste
25 grams
Grated Hard Italian Style Cheese
40 grams
Wild Rocket
20 grams
Sugar
0.5 tsp
Water for the Sauce
150 milliliter(s)
- Boil a full kettle.
- Pour it into a saucepan with ½ 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. 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).
3229
kJ
Energy (kJ)
772
kcal
Energy (kcal)
36.5
g
Fat
17.5
g
of which saturates
76.6
g
Carbohydrate
8.9
g
of which sugars
4.5
g
Dietary Fibre
33.9
g
Protein
4.67
g
Salt
