with Tenderstem® Broccoli, Chilli Flakes and Rocket
Arrabbiata is a spicy and tart tomato sauce hailing from Italy. Laden with garlic, tomatoes and chilli, it pairs perfectly with the creamy filling of this pasta in our Cured Ham Pasta Arrabbiata.
Allergens
Utensils
Tags
Tenderstem® Broccoli
80 grams
Cured Ham Tortelloni
300 grams
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Grated Hard Italian Style Cheese
20 grams
Chilli Flakes
1 sachet(s)
Wild Rocket
40 grams
Balsamic Glaze
12 grams
Sugar
0.5 tsp
Water for the Sauce
75 milliliter(s)
Butter
20 grams
- Boil a full kettle.
- Cut the Tenderstem® broccoli into thirds.
- Pour the boiled water into a saucepan with ½ tsp salt. Bring back to the boil.
- Boil the tortelloni and broccoli, 3-5 mins.
- Meanwhile, heat a frying pan on medium-high heat.
- Once hot, add the passata, red wine stock paste, sugar and water (see pantry for both).
- Simmer, 2-3 mins.
- Reduce the heat. Stir through the butter (see pantry).
- Drain the tortelloni and broccoli.
- Gently stir the pasta, broccoli, hard Italian style cheese and chilli flakes (add less if you'd prefer things milder) into the sauce.
- Add a splash of water if you feel it needs it.
- Share between bowls.
- Top with the rocket. Drizzle over the balsamic glaze to finish.
2536
kJ
Energy (kJ)
606
kcal
Energy (kcal)
21.2
g
Fat
10.1
g
of which saturates
77.1
g
Carbohydrate
20.5
g
of which sugars
5.4
g
Dietary Fibre
23.7
g
Protein
4.14
g
Salt
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with Tenderstem® Broccoli, Chilli Flakes and Rocket
with Tenderstem® Broccoli, Chilli Flakes and Rocket
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