Rigatoni with Chorizo and Tomatoes
Remove the casing from the chorizo, and cut into slices. Peel the onion and cut into rings. Drain the sun-dried tomatoes, and cut into thick strips. Rinse the fresh tomatoes, then blanch in boiling salted water. Peel the tomatoes, remove the seeds, and finely dice. Heat 3 tablespoons of oil in a pan, and sauté the onion. Add the sun-dried tomatoes and chorizo. Sauté for 1-2 minutes, stirring constantly.
Add the tomatoes, and sauté for 1 minute. Remove the pan from the heat and season with salt (the chorizo is already relatively salty). Cook the rigatoni in boiling salted water until al dente. Drain the pasta, reserving some of the pasta water. Mix the rigatoni with 1 tablespoon of butter and 3 tablespoons of the pasta water. Toss to combine, then transfer to plates. Top with the sauce and basil leaves. Garnish with the pecorino cheese, and serve immediately.