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Ingredients
- 2 tablespoons olive oil
- 1 onion, sliced
- 250 g (9 oz) chorizo sausage, sliced
- 425 g (15 oz) tinned chopped tomatoes
- 125 ml (4 fl oz/1/2 cup) dry white wine
- 1/2-1 teaspoon chopped chilli, optional
- 375 g (13 oz) rigatoni
- 2 tablespoons chopped parsley, for serving
- 2 tablespoons grated parmesan cheese, for serving
Method
1. Heat the oil in a frying pan. Add the onion and stir over low heat until tender.
2. Add the sliced sausage to the frying pan and cook, turning frequently, for 2-3 minutes. Add the tomato, wine and chilli and season with salt and pepper. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
3. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Add the sauce with half the combined parsley and parmesan cheese. Toss well. Serve sprinkled with the remaining combined parsley and parmesan, if desired.
