Quick Cheesy Chorizo & Tomato Orecchiette
with Semi-Dried Tomatoes & Parmesan
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!
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.
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)
• 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.
• 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!
• 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.
• 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!