Conchiglie pasta with flower sprouts & chorizo

Name: Conchiglie pasta with flower sprouts & chorizo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 300 grams conchiglie rigate; 1 flower sprouts; 1 tsp olive oil; 2 diced chorizo; 1 onion; 1 garlic; 2 ripe tomatoes; 0.5 tsp dried chilli flakes; 2 tbsp parmigiano reggiano

Prep: 10 minsCook: 15 mins

Prep

10 mins

Cook

15 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This is one of my go to weeknight dinners because it comes together in just twenty five minutes. The chorizo does most of the heavy lifting flavor wise, so you don't need much else to make it taste restaurant quality. I love adding flower sprouts because they're packed with vitamin C and glucosinolates, which are brilliant for your immune system, plus they add such a lovely fresh crunch against the soft pasta and spicy chorizo. It's the kind of dish that feels indulgent but costs next to nothing to make, and honestly, it's become a firm favorite in our house for those nights when I want something tasty without spending hours in the kitchen.

Ella x

Ingredients

Servings:

300 gramsconchiglie rigate
1flower sprouts
1 tspolive oil
2diced chorizo
1onion(finely chopped)
1garlic(chopped)
2ripe tomatoes(roughly chopped)
½ tspdried chilli flakes
2 tbspparmigiano reggiano(grated)

Detail level

Instructions

1
Cook the pasta in a large pan of boiling water for 10 minutes. Add the flower sprouts and cook for a further 3 minutes until both are tender.
2
Meanwhile, heat the oil in a small frying pan and cook the chorizo, onion and garlic for 5 minutes. Add the chopped tomatoes and chilli and cook for 3-4 minutes until softened and pulpy. Add a ladleful of cooking water from the pasta pan and stir through.
3
Drain the pasta and flower sprouts and return to the pan. Add the chorizo mixture and toss together well. Spoon into 4 bowls, scatter with the grated Parmigiano and serve swiftly.

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