Conchiglie pasta with flower sprouts & chorizo

Name: Conchiglie pasta with flower sprouts & chorizo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 g 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

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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Ingredients

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

Method

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.
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.
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.