Rigatoni Pasta With Chorizo Recipes

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RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO

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

Provided by John Torode

Categories     Dinner, Main course, Pasta

Time 45m

Number Of Ingredients 7



Rigatoni with spiced prawns, tomatoes & chorizo image

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

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

RIGATONI ALLA ZOZZONA

Rigatoni alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of simple flavors - "neat" preparations where only a few ingredients shine - rigatoni alla zozzona (which translates to "a big mess") is more of a kitchen sink approach, marrying the ingredients of the four pastas (tomato sauce, black pepper, egg yolks, cheese and guanciale) with sausage. Rigatoni's sturdy tube shape provides the perfect vehicle to carry - and stand up to - the many components of the sauce.

Provided by Anna Francese Gass

Categories     pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12



Rigatoni alla Zozzona image

Steps:

  • Bring a large pot of salted water to boil. Once the water comes to a boil, cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain pasta.
  • Meanwhile, prepare the sauce: Add the olive oil to a deep, large skillet and heat over medium-low. Add the guanciale in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp, about 5 minutes. Using a slotted spoon, remove guanciale to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.
  • Increase heat to medium-high and stir the onion into the pan drippings, allowing it to soften, about 1 minute. Add the sausage and 1 teaspoon salt and break up the meat into small pieces. Cook, stirring occasionally, until the sausage has browned, about 5 minutes.
  • Stir in the tomato paste, then the cherry tomatoes. Decrease heat to medium and stir in the wine. Cover the sauce with a lid and cook for 5 minutes.
  • Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce. Allow the sauce to cook, uncovered, for 5 more minutes.
  • In a small bowl, combine the egg yolks, ¼ cup cheese, the pepper and 1 tablespoon of the reserved guanciale drippings.
  • Add the pasta and guanciale to the simmering sauce and stir to coat.
  • Stir 2 tablespoons of the pasta water into the egg mixture. Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water if needed. Transfer the pasta to a serving dish and top with additional cheese, if desired.

Kosher salt
1 pound large rigatoni
2 teaspoons extra-virgin olive oil
4 ounces guanciale (or pancetta), cut into 2-inch matchsticks
1 small yellow onion, minced
1 pound hot or sweet Italian sausages (about 4 to 5 sausages), casings removed
2 tablespoons tomato paste
3 cups cherry tomatoes (about 12 ounces)
1 cup red wine
4 egg yolks
1/4 cup grated Pecorino Romano, plus more to taste
1 teaspoon freshly cracked black pepper

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