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Home Rigatoni with chorizo and mozzarella

Rigatoni with chorizo and mozzarella

Budget Quick One-pan Pasta Weeknight

Quick, cheap and still tasty: this dish proves you don't need a long shopping list for a weeknight meal that makes everyone happy. The chorizo releases a lot of flavor straight into the tomato sauce, the rigatoni catches it all with its ridged shape and the mozzarella melts deliciously on top. Serve it in deep pasta plates so the sauce stays with the pasta. This recipe is for four persons and uses just one pan.

x_ckl_recipe_markerRigatoni with chorizo and mozzarella This one-pan dish with rigatoni, chorizo and mozzarella is ready in under 30 minutes. Budget-friendly, flavorful and perfect for weeknights. How to make rigatoni with chorizo and mozzarella? Main course Italian 4 persons 10 min 25 min

Slice the chorizo into thin rounds or small cubes. Peel and finely chop the garlic. Finely chop the onion.
Heat the olive oil in a wide, deep pan over medium-high heat. Fry the chorizo for 2 minutes until the fat renders. That rendered fat is your flavor base; leave it in the pan.
Add the onion and cook for 3 minutes until soft and translucent. Then add the garlic and cook for 1 more minute. Stir regularly so the garlic doesn't burn and turn bitter.
Add the peeled tomatoes and roughly crush them with a spoon. Sprinkle in the dried oregano and the sugar. The sugar tames the acidity of the tomatoes and makes the sauce taste rounder. Season with salt and pepper.
Add 500 ml of water and bring everything to a boil over high heat. As soon as it boils, add the rigatoni and stir immediately so the pasta doesn't clump together.
Turn the heat down to medium and let the pasta cook uncovered, about 12 to 14 minutes. Stir every 2 to 3 minutes and add a splash of extra water if the sauce becomes too dry before the pasta is done. The pasta cooks directly in the sauce and absorbs all the flavor.
Taste the pasta when it's almost done. It should still have a little bite, as it will continue to cook from the residual heat. Adjust the salt if necessary.
Tear the mozzarella into pieces and distribute them over the pan. Put a lid on the pan, lower the heat and let sit for 2 minutes until the mozzarella has melted.
Divide the rigatoni among deep plates. Sprinkle with fresh basil and a twist of freshly ground black pepper. Serve immediately.

Budget Quick One-pan Pasta Weeknight 400 g rigatoni 150 g chorizo (whole piece or sliced) 1 ball of mozzarella (125 g) 1 can peeled tomatoes (400 g) 1 onion 2 cloves garlic 1 tsp dried oregano 1 tsp sugar 500 ml water 2 tbsp olive oil salt and freshly ground black pepper to taste a few fresh basil leaves Large deep pan with lid Wooden spoon or spatula Cutting board Sharp knife Pasta plates pasta-bowls Chopping Board chopping-board Knives knives Grater grater Alessi Deep Plates All-Time ø 22 cm - 4 pieces - Guido Venturini - AGV29/2 Alessi ["Deep plate"] Cookinglife Deep Plates / Pasta Plates Serene Green ø 23 cm - Pottery - 4 pieces Cookinglife Diep bord Cosy & Trendy Deep Plates / Pasta Bowls Merio ø 21.5 cm - 6 pieces Cosy & Trendy Diep bord Cookinglife Deep Plates / Pasta Plates Flower White ø 20 cm - 6 Pieces Cookinglife Diep bord Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-with-ricotta-and-basil-1 Budget recipe: Creamy pasta with bell pepper and tomato foodies-budget-recipe-creamy-pasta-with-bell-pepper-and-tomato Budget recipe: Creamy Marry Me Chicken pasta foodies-budget-recipe-creamy-marry-me-chicken-pasta Creamy rigatoni with goat cheese and fried sage foodies-creamy-rigatoni-with-goat-cheese-and-fried-sage

Recipe

Rigatoni with chorizo and mozzarella

This one-pan dish with rigatoni, chorizo and mozzarella is ready in under 30 minutes. Budget-friendly, flavorful and perfect for weeknights.

Course	Main course
Kitchen	Italian
Servings	4 persons

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large deep pan with lid
Wooden spoon or spatula
Cutting board
Sharp knife

Ingredients

400 g rigatoni
150 g chorizo (whole piece or sliced)
1 ball of mozzarella (125 g)
1 can peeled tomatoes (400 g)
1 onion
2 cloves garlic
1 tsp dried oregano
1 tsp sugar
500 ml water
2 tbsp olive oil
salt and freshly ground black pepper to taste
a few fresh basil leaves

How to make rigatoni with chorizo and mozzarella?

Slice the chorizo into thin rounds or small cubes. Peel and finely chop the garlic. Finely chop the onion.
Heat the olive oil in a wide, deep pan over medium-high heat. Fry the chorizo for 2 minutes until the fat renders. That rendered fat is your flavor base; leave it in the pan.
Add the onion and cook for 3 minutes until soft and translucent. Then add the garlic and cook for 1 more minute. Stir regularly so the garlic doesn't burn and turn bitter.
Add the peeled tomatoes and roughly crush them with a spoon. Sprinkle in the dried oregano and the sugar. The sugar tames the acidity of the tomatoes and makes the sauce taste rounder. Season with salt and pepper.
Add 500 ml of water and bring everything to a boil over high heat. As soon as it boils, add the rigatoni and stir immediately so the pasta doesn't clump together.
Turn the heat down to medium and let the pasta cook uncovered, about 12 to 14 minutes. Stir every 2 to 3 minutes and add a splash of extra water if the sauce becomes too dry before the pasta is done. The pasta cooks directly in the sauce and absorbs all the flavor.
Taste the pasta when it's almost done. It should still have a little bite, as it will continue to cook from the residual heat. Adjust the salt if necessary.
Tear the mozzarella into pieces and distribute them over the pan. Put a lid on the pan, lower the heat and let sit for 2 minutes until the mozzarella has melted.
Divide the rigatoni among deep plates. Sprinkle with fresh basil and a twist of freshly ground black pepper. Serve immediately.

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Chorizo varies a lot in spiciness between brands. Use picante chorizo if you like a fiery sauce, or choose dulce if you prefer it milder. Also watch the amount of liquid while cooking. Rigatoni soaks up a lot of liquid, so add a small splash of water each time the sauce threatens to stick before the pasta is done. Stir the pasta every few minutes so it cooks evenly and doesn't stick to the bottom. Always taste just before serving to check the pasta's bite.

No rigatoni at home? Penne or fusilli also work well, as long as you choose a pasta shape that can catch the sauce. Want to make the dish richer? Stir a spoonful of crème fraîche into the sauce at the end. Store leftovers covered in the fridge for up to two days. Reheat in a pan over low heat with a splash of water so the sauce loosens again. Grated mature cheese instead of mozzarella gives a more gratin-like result if you prefer that.

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