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)
    375g rigatoni
    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
    With sauce.
    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.