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Quick Cheesy Chorizo & Tomato Orecchiette

Quick Cheesy Chorizo & Tomato Orecchiette

with Semi-Dried Tomatoes & Parmesan

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Orecchiette literally means “little ears.” A very fitting noodle for this dish, as this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce. Topped off with a sprinkle of sharp Parmesan, it doesn’t get much better than this. Actually, it does, because the kids can help out with this one!

Tags:QuickEasy PrepKid Friendly
Allergens:GlutenMilkSulphites

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

celery

1 punnet

cherry/snacking tomatoes

1 packet

orecchiette

(ContainsGlutenMay be present Egg, Soy)

1 packet

mild chorizo

1 packet

garlic paste

1 box

passata

1 packet

chicken stock pot

1 bag

mixed leaves

½ packet

semi-dried tomatoes

(ContainsSulphitesMay be present Soy, Gluten, Tree Nuts, Milk)

2 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

50 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4775 kJ
Fat66.7 g
of which saturates30.2 g
Carbohydrate81.4 g
of which sugars14.5 g
Protein49.9 g
Sodium2970 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Boil the kettle. • Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook cherry tomatoes and celery, tossing occasionally, until golden and tender, 4-5 minutes. Transfer to a bowl.

2

• Pour the boiled water into a large saucepan over high heat with a generous pinch of salt. Bring to the boil, then add orecchiette and cook until 'al dente', 8 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 done, drain and return to pan.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

3

• To pan with chorizo, stir in garlic paste and tomato paste and cook until fragrant, 1 minute. Add reserved pasta water, chicken stock pot and the butter and cook until slightly reduced, 1-2 minutes. • Stir in the pasta, tomatoes, celery and mixed leaves. Add 1/2 the grated Parmesan cheese. Toss to coat. Season with salt and pepper.

4

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

Little cooks: Help garnish the dish with the toppings!