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Fresh Rigatoni and Chorizo Rosé Marinara with Roasted Peppers and Spinach

This creamy rosé sauce is a game changer for your weeknight meals. Our easy cheat version uses cream cheese to add richness without making the dish too heavy. The delicious chorizo flavour shines through!

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Quick Easy Clean-up
Prep: 20 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr chorizo sausage, uncased
  • 227 gr fresh rigatoni
  • 56 gr baby spinach
  • 43 gr cream cheese
  • 1 cup marinara sauce
  • 7 gr parsley
  • 0.25 cups parmesan cheese, shredded
  • 170 ml roasted peppers
  • 1 tbsp unsalted butter*
  • 0.125 tsp pepper*
  • 0.125 tsp salt*
  • 1 tsp chili flakes
  • 56 gr onion, chopped
  • 1 tsp garlic salt
  • 500 gr chorizo sausage, uncased
  • 454 gr fresh rigatoni
  • 113 gr baby spinach
  • 86 gr cream cheese
  • 2 cups marinara sauce
  • 14 gr parsley
  • 0.5 cups parmesan cheese, shredded
  • 340 ml roasted peppers
  • 2 tbsp unsalted butter*
  • 0.25 tsp pepper*
  • 0.25 tsp salt*
  • 2 tsp chili flakes
  • 113 gr onion, chopped
  • 2 tsp garlic salt

Instructions

  1. Before starting, wash and dry all produce.Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Heat Guide for Step 2: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Heat a large non-stick pan over medium-high heat. Meanwhile, drain half the roasted peppers (use all for 4 ppl), then roughly chop.Roughly chop spinach.Roughly chop parsley.
  2. When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, chorizo and 1/2 tsp (1 tsp) chili flakes. (NOTE: Reference heat guide.) Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Add chopped peppers. Season with pepper and garlic salt. Cook, stirring often, until warmed through, 1-2 min.
  3. Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.Reserve 1/2 cup (1 cup) pasta water, then drain.
  4. Add cream cheese, marinara, 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) reserved pasta water to the pan (from step 2). Cook, stirring often, until cream cheese melts and sauce comes to a simmer.Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min.
  5. Add rigatoni and half the Parmesan to the pan. Stir until cheese melts and sauce coats rigatoni. (NOTE: Add remaining reserved pasta water, 2 tbsp at a time, to loosen the sauce, if desired.)Add spinach and stir until wilted, 1 min. Season with salt and pepper, to taste.
  6. Divide rigatoni between plates. Sprinkle with parsley, remaining Parmesan and any remaining chili flakes, if desired.