Rigatoni With Chorizo And Tomato Recipes

RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO

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.

CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over medium-high heat.
• Cook chorizo until slightly crispy.
• Add the onions and cook until translucent.
• Add the beef, salt, and pepper, cooking until no pink is showing.
• Pour in the tomato sauce, and cook until sauce thickens.
• Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
• Enjoy!

RIGATONI WITH CHORIZO AND TOMATO

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.

RIGATONI WITH TOMATOES AND MOZZARELLA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
• Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
• In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
• Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

RIGATONI AND TOMATOES

Steps:

• Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.