Chorizo & Semi-Dried Tomato Pasta
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Chorizo & Semi-Dried Tomato Pasta

Chorizo & Semi-Dried Tomato Pasta

with Zucchini & Parmesan

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.

We’ve replaced the orecchiette in this recipe with spaghetti due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Kid Friendly
Quick Prep
Quick
Allergens:
Gluten
Wheat
Milk
Sulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1 bag

soffritto mix

1 packet

orecchiette

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

1 packet

mild chorizo

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

1 packet

garlic paste

1 packet

tomato paste

1 packet

chicken stock pot

1 packet

Parmesan cheese

(Contains Milk;)

½ packet

semi-dried tomatoes

(Contains Sulphites;)

Not included in your delivery

olive oil

50 g

butter

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Nutritional Values

Energy (kJ)4530 kJ
Fat63.8 g
of which saturates28.6 g
Carbohydrate83.3 g
of which sugars17.7 g
Protein40.8 g
Sodium2377 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Large Pan

Instructions

1
1

• Boil the kettle. • Thinly slice zucchini into rounds. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini and soffritto mix, tossing occasionally, until golden and tender, 4-5 minutes. Transfer to a bowl.

2
2

• Pour the boiled water into a large saucepan over high heat with a generous pinch of salt. Bring to the boil, then add spaghetti. Cook until 'al dente' (cooked through but still slightly firm in the centre), 10 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 (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to saucepan.

3
3

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

4
4

• Divide chorizo pasta between bowls. • Top with semi-dried tomatoes (see ingredients) and remaining Parmesan to serve. Enjoy!