Chorizo and Mozzarella Rigatoni with Parsley and Wilted Spinach

⏱ 5m prep + 20m cook = 25 min 🍽 4 portions 📋 HF Card 3

porkpastachorizoquick

Ingredients (for 4)

diced chorizo 150 g

rigatoni pasta 300 g

mozzarella 125 g

tinned chopped tomatoes 400 g

spinach 80 g

garlic cloves 2 cloves

fresh parsley 15 g

chilli flakes 0.5 tsp

sugar 1 tsp

olive oil 1 tbsp

1. Boil a large pot of salted water. Cook rigatoni per packet instructions. Reserve 100ml pasta water before draining.

2. Fry the chorizo in a large pan over medium heat 2–3 mins until oil is released. Add minced garlic and chilli flakes, cook 30 secs.

3. Add tinned tomatoes and a pinch of sugar. Simmer 8–10 mins. Season.

4. Add spinach and stir until wilted. Add drained pasta and toss with pasta water to loosen.

5. Remove from heat. Tear in the mozzarella and fold through — it should be melting but still have some chunks.

6. Serve scattered with fresh parsley and a drizzle of olive oil.