Name: Rigatoni with arrabbiata and chorizo sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram penne or rigatoni pasta; 3 cured chorizo sausages (300g), sliced thinly; 2 tablespoon extra virgin olive oil; 1 large onion (200g), chopped finely; 1 teaspoon dried chilli flakes; 3 clove garlic, crushed; 700 millilitre bottle passata; 1 cup (250ml) water; 1/2 teaspoon brown sugar; 1/2 cup coarsely chopped fresh flat-leaf parsley; 2/3 cup (50g) finely grated parmesan

Rigatoni with arrabbiata and chorizo sauce

Deliciously flavoursome rigatoni with arrabbiata and chorizo saucemakes the perfect dinner and day-after lunch. A classic flavour combination the whole family will love.

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

500 gram penne or rigatoni pasta

3 cured chorizo sausages (300g), sliced thinly

2 tablespoon extra virgin olive oil

1 large onion (200g), chopped finely

1 teaspoon dried chilli flakes

3 clove garlic, crushed

700 millilitre bottle passata

1 cup (250ml) water

1/2 teaspoon brown sugar

1/2 cup coarsely chopped fresh flat-leaf parsley

2/3 cup (50g) finely grated parmesan

Method

1.Cook pasta in a large saucepan of boiling water until almost tender; drain, return to pan.

2.Meanwhile, cook chorizo in a large frying pan over medium-high heat, turning occasionally, for 2 minutes or until chorizo is browned; remove from pan, drain on paper towel.

3.Add oil to same frying pan; cook onion, chilli and garlic, stirring, for 3 minutes or until onion has softened. Add passata, the water and sugar. Bring to the boil, reduce heat to low; simmer, stirring occasionally, for 7 minutes or until the sauce has thickened slightly. Season to taste with salt.

4.Add sauce to pasta in pan with parsley; stir over medium heat until heated through. Stir in parmesan.

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