Smoky paprika chorizo and fresh tomatoes are a match made in heaven!
I almost forgot how much I love adding chorizo to a pasta dish and rigatoni is my favourite type of pasta so this recipe is a favourite of mine.
Total Cooking Time
20 Minutes
Ingredients (Serves 2)
160g Rigatoni
250g Vine tomatoes (small and halved)
1 Shallot (diced)
100g Chorizo (cut into small slices)
2 Garlic cloves (minced)
30g Parmesan
1 Cup reserved pasta water (you won't need it all)
Handful Basil (chopped)
Method
1. First put your pasta into a pan of boiling salted water and cook per pack instructions.
2. Heat olive oil in a large frying pan and fry the shallot until softened. Now add the garlic and the chorizo and let the oils release from the chorizo.
3. Now add the halved tomatoes to the pan and cook for around 5 minutes until they have softened.
4. When the pasta is ready reserve a cup of pasta water and drain the rest. Now add the cooked pasta to the tomato and chorizo and mix to combine.
5. Add the parmesan and a little pasta water at a time. You won't need the whole cup - just a little to make a sauce.
6. Now serve the pasta with the fresh basil and black pepper, enjoy!
