Friday, June 13, 2014

Rigatoni With Tomato and Chorizo

     There was a long period of time during which I had no idea there was more than one type of chorizo. I was used to the Mexican-style of chorizo, which is like a ground meat. I couldn't figure out what to do when recipes called for "sliced chorizo." There was lots of swearing while I desperately tried to slice something the consistency of braunschweiger. I eventually was given an Italian cookbook where it dawned on me that the chorizo I wanted was Spanish chorizo, which is like salami. Everything changed. Now recipes like the one here weren't greasy messes. This recipe is just wonderful. It has a nice balance of sweet and spicy, with a touch of heat. Give it a try. I bet you'll like it as much as we did. If not, send me the leftovers. As always, notes or changes are in blue.

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
  1. Heat the oil in a frying pan. Add the onion and stir over low heat until tender.
  2. 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. 
  3. 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. 
Here's the YouTube video for this recipe!

Good times!

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