Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 200 g (7oz) 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 (8.8oz) dried rigatoni pasta
  • 480 ml (2 cups) chicken or vegetable stock
  • 400 g (14 oz) tin of finely chopped tomatoes
  • 1 heaped tbsp tomato puree/paste
  • 120 ml (1/2 cup) double (heavy) cream
  • 75 g (2 1/2 packed cups) baby spinach leaves
  • 150 g (5.3 oz) mozzarella (chopped/torn into small chunks )
  • 75 g (3/4 cup) grated parmesan cheese
  • 10 cherry/grape tomatoes (sliced in half. I used a mixture of different colour tomatoes)
  • pinch of black pepper
  • 2 tbsp chopped fresh parsley
  • 2 tbsp grated parmesan cheese

Instruction

  • Heat the oil in a large frying pan (skillet) over 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 and stir together.
  • 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.