Conchiglie pasta with flower sprouts & chorizo


300g essential Waitrose Conchiglie Rigate
200g pack Flower Sprouts
1 tsp olive oil
2 x 60g packs Cooks’ Ingredients Diced Chorizo
1 onion, finely chopped
1 clove garlic, chopped
2 ripe tomatoes, roughly chopped
½ tsp dried chilli flakes
2 tbsp grated Parmigiano Reggiano


1. Cook the pasta in a large pan of boiling water for 10 minutes. Add the flower sprouts and cook for a further 3 minutes until both are tender.

2. Meanwhile, heat the oil in a small frying pan and cook the chorizo, onion and garlic for 5 minutes. Add the chopped tomatoes and chilli and cook for 3–4 minutes until softened and pulpy. Add a ladleful of cooking water from the pasta pan and stir through.

3. Drain the pasta and flower sprouts and return to the pan. Add the chorizo mixture and toss together well. Spoon into 4 bowls, scatter with the grated Parmigiano and serve swiftly.

Cook’s tip

For a crunchy topping, mix a little olive oil into some fresh white breadcrumbs and cook in a large frying pan until crisp and dark golden. Stir through some chopped parsley or grated Parmigiano and spoon onto the warm pasta just before serving.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1979.032kJ
Fat 14.9g
Saturated Fat 5.4g
Carbohydrate 60.7g
Sugars 6.8g
Salt 1.2g

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4 stars

Average user rating Based on 11 ratings

This recipe was first published in Mon Nov 25 15:14:24 GMT 2013.