Rustic Chorizo & Semi-Dried Tomato Pasta

Name: Rustic Chorizo & Semi-Dried Tomato Pasta with Zucchini & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 Brown Onion; 1 Capsicum; 1 Carrot; 250 g Mild Chorizo; 2 Garlic; 1 packet Orecchiette; 1 packet Parmesan Cheese; 1 packet Semi-Dried Tomatoes; 1 sachet Vegetable Stock Pot; 1 packet Tomato Paste; 1 Zucchini; 1 drizzle olive oil; 50 g butter

with Zucchini & Parmesan

Recipe Development TeamUpdated on February 18, 2026

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Calories

1070 kcal

Protein

43g protein

Preparation Time

20 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk
Soy
May contain traces of allergens
Milk
Sulphites
Wheat
Gluten

Orecchiette literally means “little ears", and this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce, complete with a sprinkle of sharp Parmesan. Tangy semi-dried tomatoes add the finishing touch.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Brown Onion

Capsicum

Carrot

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

Garlic

1 packet

Orecchiette

(Contains: Wheat, Gluten; May be present: Soy.)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Semi-Dried Tomatoes

(May be present: Wheat, Gluten, Sulphites.)

1 sachet

Vegetable Stock Pot

1 packet

Tomato Paste

Zucchini

Not included in your delivery

1 drizzle

olive oil

50 g

butter

(Contains: Milk;)

Nutritional Values

Calories1070 kcal

Energy (kJ)4480 kJ

Fat59.5 g

of which saturates28.7 g

Carbohydrate89.6 g

of which sugars22.2 g

Dietary Fibre11.4 g

Protein43 g

Cholesterol0 mg

Sodium1920 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• Boil the kettle.
• Thinly slice zucchini into rounds.
• Finely chop garlic, carrot and brown onion.
• Roughly chop capsicum.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook garlic,
zucchini, carrot, onion and capsicum, tossing occasionally, until golden and
tender, 4-5 minutes. Transfer to a bowl.
Little cooks: Don your goggles and have a go at peeling off the onion’s outer layer!

• Pour boiling water into a large saucepan over high heat with a generous pinch of
salt. Bring to the boil, then add orecchiette. Cook until ‘al dente’, 11 minutes.
• Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat
with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-6 minutes.
• When the pasta is ready, reserve some pasta water (see ingredients), then drain
pasta and return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• To the frying pan with chorizo, add garlic and tomato paste. Cook until fragrant,
1 minute.
• Add stock concentrate, the reserved pasta water and butter. Cook until slightly
reduced, 1-2 minutes.
• Stir in the cooked pasta and veggies. Add half the Parmesan cheese. Toss to
coat. Season to taste with salt and pepper.

• Divide chorizo pasta between bowls.
• Top with semi-dried tomatoes (see ingredients) and remaining Parmesan to
serve. Enjoy!
Little cooks: Add the finishing touch by topping the pasta with the semi-dried
tomatoes and Parmesan!