Rigatoni with Chorizo and Tomatoes

Name: Rigatoni with Chorizo and Tomatoes
Total time: 35 min
Yield: 4
Ingredients: 400 grams Rigatoni; 200 grams Chorizo; 8 sun-dried tomatoes (in oil); 8 ripe tomatoes; 2 red onions; 1 handful Basil; 100 grams pecorino romano (freshly grated); salt; freshly ground peppers; cold pressed olive oil; butter

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Health Score:

7,6 / 10

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Ingredients

for

servings

Ingredients: 400 grams Rigatoni; 200 grams Chorizo; 8 sun-dried tomatoes (in oil); 8 ripe tomatoes; 2 red onions; 1 handful Basil; 100 grams pecorino romano (freshly grated); salt; freshly ground peppers; cold pressed olive oil; butter

How healthy are the main ingredients?

pecorino romano Basil tomato onion salt olive oil

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Preparation steps

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.