Creamy Chorizo & Leek Trottole
with Garlic Pangrattato- Gluten(Wheat)
- Gluten
- Milk
- Soy
- May contain traces of allergens
Al dente spirals of trottole pasta combine with a rich creamy sauce and smokey chorizo to create an elegant meal fit for only the best. Add nutritious greens and a garlic pangrattato for crunch and dinner is complete. *Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Trottole
(Contains: Gluten; May be present: Soy)
1
onion
1
tomato
1 packet
Mild Chorizo
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains: Milk; )
1 bag
salad leaves
3 clove
garlic
1
leek
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Season and transfer to a bowl.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook trottole in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain trottole and return to pan. • Meanwhile, thinly slice white and light green parts of leek into rounds. Roughly chop red onion, tomato and mild chorizo.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add leek and onion and cook until tender, 4-5 minutes. • Add tomato, garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add longlife cream (see ingredients) and the butter. Simmer until slightly reduced, 1-2 minutes. • Add trottole and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. • Add salad leaves and stir to combine. Season to taste.
• Divide creamy chorizo and leek trottole between bowls. • Top with garlic pangrattato to serve.
