One Pot Creamy Tomato and Chorizo Rigatoni

 

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 ½ 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.