Serves 6
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  1. Bring a large pot of salted water to the boil and cook the rigatoni according to the package instructions. Add the broccoli during the last three minutes of cooking.
  2. Heat a large frying pan over a high heat. Add the chorizo and cook for five minutes until crispy. Remove from the pan and set aside.
  3. Add the oil and cook the onion, garlic, chilli and thyme for two minutes.
  4. Stir in the white wine and bring to a simmer.
  5. Drain the pasta and broccoli and stir into the pan. Season well, then stir in the Ricotta and toss until well-coated.

Nutrition Facts

Per serving: 433kcal, 20g fat (5.1g saturated), 41.7g carbs, 1.1g sugar, 0.7g fibre, 16g protein, 0.243g sodium

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