with Roasted Pepper Pesto and Spinach
This creamy rosé sauce is a game changer for weeknights. Our easy cheat version uses cream cheese to add richness without making the dish too heavy. Plus, the delicious chorizo flavour shines through!
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Rigatoni
170 g
Baby Spinach
56 g
Cream Cheese
1 unit(s)
Marinara Sauce
1 cup
Parsley
7 g
Parmesan Cheese, shredded
0.5 cup
Roasted Pepper Pesto
0.25 cup
Chili Flakes
1 tsp
Onion, chopped
56 g
Garlic Salt
1 tsp
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
Salt
0.125 tsp
- Roughly chop spinach.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, chorizo and 1/2 tsp (1 tsp) chili flakes. (NOTE: Reference heat guide.)
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Season with garlic salt.
- Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain.
- Add cream cheese, marinara, roasted pepper pesto, 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) reserved pasta water to the pan with chorizo mixture.
- Cook, stirring often, until cream cheese melts and sauce comes to a simmer.
- Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Add rigatoni and half the Parmesan to the pan. Stir until cheese melts and sauce coats rigatoni. (NOTE: Add remaining reserved pasta water, 2 tbsp at a time, to loosen the sauce, if desired.)
- Add spinach and stir until wilted, 1 min. Season with salt and pepper.
- Divide rigatoni between plates. Sprinkle with parsley, remaining Parmesan and any remaining chili flakes, if desired.
970
kcal
Calories
50
g
Fat
22
g
Saturated Fat
87
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
44
g
Protein
130
mg
Cholesterol
2720
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
400
mg
Calcium
6
mg
Iron
with Roasted Pepper pesto and Spinach
