Sausage, Chorizo & Sun-Dried Tomato Pasta

Ingredients

• 190 g rigatoni
• 3 sun-dried tomatoes (chopped)
• 70 g chorizo (sliced or diced)
• 3 Italian sausages (casings removed)
• 150 ml chicken stock
• 150 ml reduced fat soft cheese (such as Philadelphia Light)
• Parmesan (grated, to taste)
• parsley (chopped, for garnish)
• 1 tsp garlic (chopped)
• 0.5 onion (finely diced)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente.

2. 2

   While the pasta cooks, heat a large pan over medium heat. Add the sliced chorizo and the Italian sausages (removed from their skins). Fry until the chorizo is crispy and the sausage meat is browned, breaking the sausage up with a spoon as it cooks.

3. 3

   Add the diced onion and chopped garlic to the pan with the meats. Sauté for a few minutes until the onion has softened.

4. 4

   Stir in the chopped sun-dried tomatoes.

5. 5

   Pour in the chicken stock and add the reduced fat soft cheese. Stir well until the cheese has melted and combined with the stock to form a smooth, creamy sauce.

6. 6

   Drain the cooked rigatoni and add it directly into the sauce. Toss well to ensure the pasta is thoroughly coated.

7. 7

   Stir in a handful of grated Parmesan and the chopped parsley. Serve immediately.

Notes

If the sauce is too thick, add a splash of the pasta cooking water to loosen it before serving.

Nutrition per serving

• main
• pasta
• dinner
• quick meal
• sausage
• chorizo
• creamy