One Pot Creamy Tomato and Chorizo Rigatoni with mozzarella and parmesan - a quick and easy mid-week dinner, ready in less than 25 mins!

One Pot Creamy Tomato and Chorizo Rigatoni

One Pot Creamy Tomato and Chorizo Rigatoni with mozzarella and parmesan - a quick and easy mid-week dinner, ready in less than 25 mins!
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Nicky Corbishley

Ingredients

  • 1 tsp olive oil
  • 200 g chorizo sliced
  • 1 small onion peeled and finely chopped
  • pinch of 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 dried rigatoni pasta
  • 480 ml chicken or vegetable stock
  • 400 g tin of chopped tomatoes
  • 1 heaped tbsp tomato puree/paste
  • 120 ml double (heavy) cream
  • 75 g baby spinach leaves
  • 150 g mozzarella, chopped into small chunks (or 1 1/2 packed cups of shredded mozzarella)
  • 75 g grated parmesan cheese
  • 10 cherry/grape tomatoes sliced in half. I used a mixture of different colour tomatoes

To Serve:

  • pinch of black pepper
  • 2 tbsp chopped fresh parsley
  • 2 tbsp grated parmesan cheese

Instructions

  • Heat the oil in a large frying pan (skillet) on 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.
  • Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened. Add a pinch of salt and pepper, the red and yellow pepper slices and the garlic. Cook for a further 2 minutes.
  • Add in the rigatoni, then pour in the stock, tinned tomatoes and tomato puree. Stir together, pushing the rigatoni under the liquid. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.
  • After 10 minutes, carefully remove the lid and give everything a stir. Add the cream, spinach, mozzarella and parmesan. Stir together, the 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.
  • Remove the lid and arrange the chopped tomatoes on top, then sprinkle with black pepper, chopped parsley and grated parmesan.
  • Serve immediately.

Notes

Nutritional Information is per serving.

Nutritional Information

Calories: 785kcal | Carbohydrates: 59g | Protein: 37g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 1436mg | Potassium: 948mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4080IU | Vitamin C: 122.1mg | Calcium: 506mg | Iron: 4mg
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