Tasty week night pasta dish. Don't have to follow the recipe slavishly, swap the chorizo with a basic sausage, add whatever vegetables you have if you don't like/have mushrooms.
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Ingredients
- 300 g rigatoni
- splash olive oil
- 1 onion finely diced
- 1 stick celery diced
- 2 cloves garlic finely sliced
- 4 cooking chorizo casing removed and roughly chopped
- 2 portobello mushrooms roughly chopped
- 50 ml white wine
- 400 g tin plum tomatoes
- pinch chilli flakes
- pinch oregano
- pinch sugar
- basil leaves to garnish
Instructions
- Cook the rigatoni in plenty of salted boiling water according to the pack instructions, Reserve a cup of the cooking water, drain, toss with olive oil and black pepper and set aside.
- Sauté the onions and celery in a splash of olive oil, once soft, add the garlic and chorizo. Set the heat to medium and fry until the chorizo releases oil. Add the mushrooms and fry for a couple of minutes. Turn the heat to high, add the white wine and let it bubble until reduced. Tip in the tomatoes breaking them up with your hands add pinches of chilli flakes, oregano and sugar. Lower the heat, simmer for 15 minutes.
- Tip in the pasta, stir to coat and cook for 2 minutes. Serve with torn basil if you have it
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