Rigatoni With Chorizo And Tomato Food

RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO

Rigatoni with spiced prawns, tomatoes & chorizo image

Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo

Provided by John Torode

Time 45m

Number Of Ingredients 7

Ingredients

4 tbsp olive oil
2 shallots , diced
120g uncooked chorizo sausage, thinly sliced
6 large tomatoes , chopped
350g rigatoni
200g large prawns , shells and tails removed if necessary, chopped
2 large spring onions , thinly sliced, keep the whites and greens separate

Steps:

Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium

RIGATONI WITH CHORIZO AND TOMATO

Rigatoni With Chorizo and Tomato image

Make and share this Rigatoni With Chorizo and Tomato recipe from Food.com.

Provided by Sara 76

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 onion, sliced
250 g chorizo sausage, sliced
425 g crushed tomatoes
1/2 cup dry white wine
1 teaspoon chili, chopped
375 g rigatoni pasta
2 tablespoons fresh parsley
2 tablespoons parmesan cheese, freshly

Steps:

Heat oil in a frying pan. Add the onion and stir over low heat until tender.
Add the sausage to th epan and cook, turning frequently, for 2-3 minutes. Add the tomato, wine, chili and salt and pepper to taste, and stir. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
While sauce i cooking, cook th erigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta. Toss well to combine. Serve sprinkled with the combined fresh parsley and grated parmesan.

Nutrition Facts : Calories 780.6, Fat 35.8, SaturatedFat 11.5, Cholesterol 136.2, Sodium 1070.8, Carbohydrate 78.6, Fiber 5.1, Sugar 7.2, Protein 30.5

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