Waitrose and Partners
Conchiglie pasta with flower sprouts & chorizo

Conchiglie pasta with flower sprouts & chorizo

A quick and easy pasta dish with sweet, nutty flower sprouts and salty, smoky chorizo.

4 out of 5 stars(1) Rate this recipe
Source of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 300g essential Waitrose Conchiglie Rigate
  • 1 x 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 Parmigiano Reggiano, grated


  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.


Typical values per serving when made using specific products in recipe


1,455kJ/ 348kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating