Chorizo Pasta

Nice tomato and chorizo pasta - great for leftovers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a saucepan. Sauté the chorizo until the fat has rendered and the sausage is golden. Remove the chorizo into a bowl leaving 1tbsp of the oil.

Step 2

Add the diced onion and cook until soft, then add the garlic.

Step 3

Stir in the tomato puree with the oregano until it coats the onions. Then add the passata, 300ml water and the chorizo.

Step 4

Add the rigatoni and stir to coat. Make sure all the pasta is covered. Bring to a boil, add the lid and reduce to a simmer.

Step 5

Simmer for about 15 mins until the pasta is al dente and the sauce is thickened. Stir through the Parmesan, top with mozzarella and leave to melt for a couple mins.

Step 6

Divide between bowls, topped with basil if you like.