Main Italian

Rigatoni with chorizo polpettini

Name: Rigatoni with chorizo polpettini
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: /italian
Ingredients: 400g rigatoni pasta; 60ml olive oil; 1 onion, finely chopped; 500g fresh chorizo, casings removed; 2 red capsicums, finely chopped; 4 garlic cloves, crushed; 2 tsp sweet paprika (pimenton); 20.00 ml sherry vinegar; 60ml sherry; 2 x 400g cans cherry tomatoes; Finely grated zest of 1⁄2 orange; Mint leaves and shaved manchego, to serve

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by Matt Preston

delicious. senior editor

Jan 27, 2018

“All the flavours of Spain in a pasta. You could throw in calamari or mussels, too” – Matt Preston

400g rigatoni pasta
1⁄4 cup (60ml) extra virgin olive oil, plus extra to serve
1 onion, finely chopped
500g fresh chorizo, casings removed
2 red capsicums, finely chopped
4 garlic cloves, crushed
2 tsp sweet paprika (pimenton)
1 tbs sherry vinegar
1⁄4 cup (60ml) sherry
2 x 400g cans cherry tomatoes
Finely grated zest of 1⁄2 orange
Mint leaves and shaved manchego, to serve

Method

1.

Cook pasta in a large pan of boiling, salted water according to the packet instructions.
2.

Meanwhile, heat oil in a large frypan over high heat. Add onion and cook, stirring constantly, for 4 minutes or until starting to soften. Roll chorizo into small balls, add to onion and cook, stirring occasionally, for 3 minutes or until browned. Add capsicum, garlic and paprika, and cook, stirring constantly, for 2 minutes or until fragrant. Add vinegar and cook, stirring constantly, for 1 minute or until reduced slightly. Add sherry and tomatoes. Bring to the boil, then reduce to a simmer and cook for 4-5 minutes to develop flavour.
3.

Drain pasta and toss through the chorizo mixture. Scatter with orange zest, mint and manchego, then drizzle with extra oil to serve.