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

Ingredients

• 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

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. 

UPDATE:
Here's the YouTube video for this recipe!

Good times!

Ingredients I Never Seem To Have In Stock

     I can't even count how many times I've gotten pumped to cook a recipe, then had to stop because I was missing a critical ingredient. Time and time again I tell myself that there are certain things that I must keep in stock if I'm going to be successful in the kitchen. Time and time again I completely forget to pick those things up at the grocery store. Some of you may ask "Why not just run to the store?" It's matter of principle. I screwed up by not having the item in stock. I am therefore entitled to a meltdown/tantrum until I can find a substitute for the item or an alternate recipe.

KHAAAAAAAn't find any smoked paprika!

Here's a few of my regulars:

Buttermilk
I almost never have this in the kitchen. The one time I bought it I never used it. It just sat in the fridge until it went off. I almost got completely derailed on St. Patrick's day when I went to make some soda bread and realized it called for buttermilk. There was no way I was going to put on pants and go to the market, so I just found out how to use milk and lemon juice to make ersatz buttermilk. Now I only need to worry about not having milk and lemon juice in the kitchen.

Heavy Cream
I am continually in need of heavy cream. I have lost count of the times I've found a recipe I really want to make and had to find something else because it asked for heavy cream. On those rare occasions where I do haul my carcass to the market in town, more often than not, they're out.

Gruyere
The bottom line is Gruyere is too damned expensive to just keep in the house. If I'm using Gruyere, it's because I planned the meal way in advance.  Maybe if I hit the lottery I'll consider keeping it in regular rotation.

Prosciutto
I love prosciutto. The problem is, it's not one of those things that pops into my mind when I'm making a grocery list. For me, prosciutto is a weekend special meal ingredient. It's also not something the local market carries, so if I want it, I'm driving half an hour round trip to go get it.

Spanish Chorizo
This isn't for lack of looking. For whatever reason, I can't get the cured chorizo anywhere near me. You know where I can find it? Target. Not even kidding. Unfortunately, that target is nearly a half hour away. However, there's a really good liquor store right down the street so it's not a total loss.

Good times!