Marry Berry Jacob’s Spaghetti

Marry Berry Jacob’s Spaghetti is made with spaghetti, chorizo, mascarpone, sun-dried tomato paste, cherry tomatoes, and baby spinach. This recipe creates a creamy, flavorful pasta dish with a mild smoky kick. It takes about 25 minutes to prepare and serves 4.

Marry Berry Jacob’s Spaghetti Ingredients

• 300g (10½oz) spaghetti
• 1 tbsp olive oil
• 1 onion, finely chopped
• 115g (4oz) chorizo sausage, chopped into small pieces
• 1 garlic clove, finely grated
• 125g (4½oz) full-fat mascarpone
• 3 tbsp sun-dried tomato paste
• 275g (10oz) cherry tomatoes
• 150g (5oz) baby spinach

How To Make Marry Berry Jacob’s Spaghetti

1. Cook the Spaghetti: Prepare the spaghetti according to the package directions until al dente, then drain and set aside.
2. Sauté Onion and Chorizo: In a hot pan, heat oil and fry onion and chorizo until golden.
3. Add Garlic and Cream Base: Stir in garlic, then mascarpone and sun-dried tomato paste. Season with salt and pepper.
4. Cook Tomatoes and Spinach: Add cherry tomatoes, cook 4 minutes, then stir in spinach and cook until wilted.
5. Combine Pasta and Sauce: Add spaghetti to the sauce and mix until fully coated.
6. Serve: Transfer to a warm serving bowl and enjoy immediately.

Recipe Tips

• Use Good-Quality Chorizo: Adds depth and rich flavor to the sauce.
• Cook Pasta Al Dente: It holds better when mixed into the sauce.
• Don’t Overcook Spinach: Keep it just wilted for freshness and color.
• Serve Immediately: This dish is best hot and fresh from the pan.
• Not Freezer Friendly: Cream-based sauces don’t freeze well.

What To Serve With Jacob’s Spaghetti

This dish pairs wonderfully with garlic bread, a crisp green salad, or roasted bell peppers. A glass of light red wine or sparkling water with lemon also complements it nicely.

How To Store Jacob’s Spaghetti

Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan or microwave with a splash of water or milk to loosen the sauce.
Freeze: Not suitable for freezing due to the mascarpone.

Jacob’s Spaghetti Nutrition Facts

• Calories: 610
• Total Fat: 29g
• Saturated Fat: 13g
• Carbohydrates: 65g
• Sugar: 6g
• Protein: 22g
• Sodium: 720mg

FAQs

Marry Berry Jacob’s Spaghetti

Author: Imen Dridi Cooking Method:One-Pot Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: minutesTotal time: 25 minutesServings:4 servingsCalories:610 kcal Best Season:Available

Description

Creamy mascarpone-coated spaghetti with smoky chorizo, bright cherry tomatoes, and fresh spinach — a comforting one-pan pasta full of flavor.

Ingredients

• 300g spaghetti
• 1 tbsp olive oil
• 1 onion, finely chopped
• 115g chorizo, chopped
• 1 garlic clove, grated
• 125g mascarpone
• 3 tbsp sun-dried tomato paste
• 275g cherry tomatoes
• 150g baby spinach

Instructions

1. Boil spaghetti until al dente; drain.
2. Fry onion and chorizo in oil until golden.
3. Add garlic, mascarpone, and tomato paste; season.
4. Stir in cherry tomatoes; cook 4 mins.
5. Add spinach; cook until wilted.
6. Toss in spaghetti and serve hot.

Notes

• Chorizo can be swapped for sausage or mushrooms.
• Spinach should remain vibrant; avoid overcooking.
• Mascarpone gives creaminess—don’t overheat to prevent splitting.
• Best eaten fresh; leftovers can be reheated with care.