Quick Chorizo & Cherry 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 delicious sauce. (Psst—this one’s got chorizo for a flavorful twist.) Topped off with a sprinkle of Parmesan, it doesn’t get much better than this.
The quantities provided above are averages only.
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.
Ingredients
1
zucchini
1 punnet
cherry tomatoes
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
2 sachet
tomato paste
1 sachet
chilli flakes
1 bag
baby spinach leaves
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
garlic paste
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 tub
chicken stock pot
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
50 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Boil a kettle of water. Thinly slice the zucchini into rounds. Heat a large frying over a high heat with a drizzle of olive oil. Cook the zucchini and whole cherry tomatoes, tossing occasionally, until golden and tender, 5-7 minutes. Transfer to a bowl.
When the kettle has boiled, pour the boiling water into a large saucepan over a high heat with a generous pinch of salt. Bring to the boil, then cook the orecchiette until 'al dente', 8 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain the pasta, then return to the pan and drizzle with olive oil to prevent it sticking together.
While the pasta is cooking, roughly chop the mild chorizo. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo until golden, 4-6 minutes.
Add the garlic paste, tomato paste and a pinch of chilli flakes (if using) to the frying pan and cook until fragrant, 1 minute. Add the reserved pasta water, chicken stock pot and butter and cook until slightly reduced, 1-2 minutes.
Add the orecchiette, baby spinach leaves, tomato, zucchini and 1/2 the grated Parmesan cheese. Toss to coat and season to taste.
Divide the chorizo and cherry tomato orecchiette between bowls. Top with the remaining Parmesan and semi-dried tomatoes.