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Conchiglie pasta with flower sprouts & chorizo

Conchiglie pasta with flower sprouts & chorizo

By Ksenia Mikhailova
10’ Prep time
15’ Cook time
25’ Total time
348 Calories
4 Serving

Summary

A quick and easy pasta dish with sweet, nutty flower sprouts and salty, smoky chorizo.
Ksenia Mikhailova 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

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.

Ingredient

  • Onion
    Onion
    1
  • Garlic
    Garlic
    1
  • Parmigiano reggiano
    Parmigiano reggiano
    2 tbsp
  • Ripe tomatoes
    Ripe tomatoes
    2
  • Olive oil
    Olive oil
    1 tsp
  • Dried chilli flakes
    Dried chilli flakes
    0.5 tsp
  • Essential waitrose conchiglie rigate
    Essential waitrose conchiglie rigate
    300 grams
  • Cooks' ingredients diced chorizo
    Cooks' ingredients diced chorizo
    2
  • Flower sprouts
    Flower sprouts
    1

Nutrition Facts

View nutrition facts
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