Rigatoni With Chorizo and Tomato via The Essential Pasta Cookbook |
- 2 tablespoons olive oil (I used 3 tablespoons of extra virgin. You may use as many virgins as you feel necessary)
- 1 onion, sliced (I used 1-1/2 Vidalia onions. I imagine most onions would work here)
- 8 ounces chorizo sausage, sliced (Spanish chorizo, not Mexican. As mentioned, you can't really slice Mexican chorizo. Plus, it's the totally wrong ingredient. We used a 10 ounce chorizo)
- 14 ounce can crushed tomatoes (I used a full quart of my home-canned tomatoes with garlic and basil)
- 1/2 cup dry white wine (I used 3/4 cup Charles Shaw Sauvignon Blanc. There's not much other use for Three Buck Chuck dry white wine)
- 1/2-1 teaspoon chopped chili, optional (Not optional for me! I used 1/2 teaspoon red pepper flakes)
- 12 ounces rigatoni (the box was 1 pound, so I used a full pound)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons freshly grated Parmesan
Directions
- Heat the oil in a frying pan. Add the onion and stir over low heat until tender.
- Add the sausage to the pan and cook, turning frequently (the sausage, not you. You'll look like a schmuck pirouetting in front of the stove while everything burns), 2-3 minutes. Add the tomato, wine, chili and salt and pepper to taste; stir. Bring to a boil, reduce heat and simmer uncovered for 15-20 minutes.
- While the sauce is cooking, cook the rigatoni until al dente (You'll notice I'm not explaining this step. Seriously, if I have to instruct you on how to boil pasta, please go order a pizza before you start a fire in the kitchen). Drain the pasta and return to the pan. Add the sauce to the hot pasta. Toss well to combine (we always just toss it in our own bowls. If we mix it all up on the spot, the pasta gets gooey when we go to eat the leftovers later in the week). Serve sprinkled with the combined fresh parsley and Parmesan cheese.
UPDATE:
Here's the YouTube video for this recipe!
Here's the YouTube video for this recipe!
Good times! |
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