Chorizo Ibérico Rigatoni
Spain meets Italy in one pan
Rigatoni tossed with crumbled chorizo ibérico, fried tomato sauce, and a finishing shower of Manchego. Spain meets Italy in one pan — and they get along better than you'd think. The chorizo fat becomes the sauce base.
Ingredients
- Finest Artisanal Chorizo Ibérico de Bellota | 1.1lb
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Award winning Majorero semi-cured goat cheese with Paprika. Small wheel 2.2lb.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- The World's Finest Fried Tomato Sauce 12.5 oz Jar
Preparation
- Boil rigatoni in generously salted water until 1 minute short of al dente. Reserve a cup of pasta water before draining.
- While the pasta cooks, remove chorizo ibérico from its casing and crumble into a large pan over medium heat. Let the fat render for 4-5 minutes until the chorizo is crispy at the edges and the oil has turned deep red-orange.
- Add minced garlic to the chorizo pan, stir for 30 seconds, then pour in fried tomato sauce. Add a splash of pasta water and let it simmer for 3 minutes. Toss in the drained rigatoni and cook together for 2 minutes, adding pasta water as needed until the sauce clings to every tube.
- Off heat, drizzle with EVOO and shower with grated Manchego. Toss once more and serve immediately in warm bowls. Top each portion with a few more chorizo crumbles and cheese.
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