I love pasta, and I think it's safe to say that rigatoni is my most loved shape of them all. So when I saw this recipe in Donna Hay: Pasta, Rice & Noodles I was very keen to give it a try. Another element of interest for me was the chorizo, as I have eaten it many times, but never used it in a recipe.
I went out and bought the ingredients without really paying attention to the recipe, then realised when I came home that Donna had called for four chorizo sausages in her pasta, and I had only purchased one. But to be honest, after making the dish I am glad that I made the mistake because it was very rich indeed! The idea of adding another three sausages seems somewhat ridiculous.
Here we have my slightly adapted version.
500g rigatoni pasta
1x chorizo sausage, skin removed & thinly sliced
1/2 cup kalamata olives
1 clove garlic, finely chopped
1 red capsicum, cut into 2cm squares
2 cups tomato puree
2 tbsp chopped parsley
Cracked black pepper
Grated parmesan, to serve
Bring a large saucepan of salted water to the boil, and cook the pasta until al dente. Drain and return to the pot to keep warm.
Meanwhile heat a frypan over medium heat and add the sliced chorizo. Once the fat starts rendering in the pan throw in the garlic and saute until the chorizo is crisped slightly. Add the capsicum, olives and tomato puree and season with pepper. Allow the sauce to simmer for 5 minutes, then add the chopped parsley to freshen.
Serve the warm pasta topped with a generous spoonful of sauce and some grated parmesan cheese.