Italian

Chorizo & Tomato Rigatoni

Name: Chorizo & Tomato Rigatoni
Prep time: PT10.00M
Cook time: PT15.00M
Total time: PT25.00M
Yield: 4.00
Cuisine: Italian
Ingredients: 250 g Pasta; 15 g Olive Oil; 150 g Small (150g) onion; chopped; 170 g Chorizo; sliced; 140 g White Mushrooms; sliced; 1 Can DIced Tinned Tomatoes No added salt (400g); 250 mg Water; 41 g MAGGI Apricot Chicken Base; 120 g Baby spinach leaves

25Min

Easy

Ingredients

4 portions

250 g

( 1 pkt )

Pasta

15 g

Olive Oil

150 g

( 1 medium )

Small (150g) onion, chopped

170 g

( 1 )

Chorizo, sliced

140 g

( 2 cups )

White Mushrooms, sliced

1 Can

( 400 g )

DIced Tinned Tomatoes No added salt (400g)

250 mg

( 1 cup )

Water

41 g

MAGGI Apricot Chicken Base

120 g

Baby spinach leaves

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Nutrition Value

Energy

546.06 kcal

Protein

22.32 g

Carbohydrates

62.86 g

Sugars

8.42 g

Fats

22.24 g

Information per serving

Step 1

10 Min

Cook rigatoni according to packet instructions, keep warm.

Step 2

8 Min

Meanwhile, in a large frying pan, heat oil, add onion; cook for 3-4 minutes or until onions are softened. Add chorizo and cook for a further 2 minutes, or until browned lightly.

Step 3

7 Min

Add mushrooms cook for 3-4 minutes or until tender; add combined tomatoes, water and MAGGI Devilled sausages Recipe Base; bring to a boil, toss through pasta and baby spinach leaves. Serve.

Step 1 of 3

Cook rigatoni according to packet instructions, keep warm.

Step 2 of 3

Meanwhile, in a large frying pan, heat oil, add onion; cook for 3-4 minutes or until onions are softened. Add chorizo and cook for a further 2 minutes, or until browned lightly.

Step 3 of 3

Add mushrooms cook for 3-4 minutes or until tender; add combined tomatoes, water and MAGGI Devilled sausages Recipe Base; bring to a boil, toss through pasta and baby spinach leaves. Serve.