Italian
Chorizo & Tomato Rigatoni
25Min
Easy
This recipe ticks all the boxes, cooked and served in under 30 minutes and it won’t break the family budget.
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
.
Nutrition Value
Energy
546.06 kcal
Carbohydrates
62.86 g
Protein
22.32 g
Fats
22.24 g
Sugars
8.42 g
Information per serving
Instruction
25 Minutes
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.
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