RIGATONI WITH CHORIZO AND TOMATO
1 large white or brown onion
250g chorizo sausage
2 tablespoons olive oil
1 x 411g can tomatoes
1/2 cup dry white wine
1/2 - 1 teaspoon fine chopped hot chilli
Salt and pepper to season (freshly grounded)
Chopped fresh parsley for serving
Fresh grated parmigiano for serving
How to do:
Peel onion and slice thinly.
Cut chorizo into thin slices.
Heat oil in a frying pan.
Add onion and stir over medium heat
Until tender. Optional you can add here
A few cloves crushed garlic.
Add sausage to pan, cook, turning frequently
For 2-3 minutes.
Add crushed, undrained tomatoes, chilli, wine,
Salt and pepper. Stir !
Bring to the boil, then reduce heat
And simmer for 15-20 minutes.
While sauce is cooking add rigatoni to a large
Pan of rapidly boiling water,
Cook until just tender.
Drain well and return to pan.
Add sauce with half of combined parsley
And parmesan cheese. Toss well to combine.
Serve immediately sprinkled with the rest
Of parsley and parmigiano.
Have a nice glass of red wine with it.
The Italians always like pasta ready combined
We like it separate and everyone uses as much
Sauce, pasta or cheese as he/she likes.
If you do so, you need 1and 1/2 times to even
2 times that much of pasta sauces.