INGREDIENTS
2 1/2 cups
baby spinach leaves
1 pinch
black pepper
200 gs
chorizo
1/2 cup
double cream
2 tbsps
fresh parsley
3 cloves
garlic
10
grape tomatoes
1 tsp
olive oil
1 small
onion
3/4 cup
parmesan cheese
2 tbsps
parmesan cheese
1
red bell pepper
250 gs
rigatoni pasta
1 pinch
salt and pepper
5 3/10 ozs
shredded mozzarella
1 tbsp
tomato puree
14 ozs
tomatoes
2 cups
vegetable stock
1
yellow bell pepper