Cooking 30 minutes
Serves 4
Ingredients1 tbsp olive oil
500g chorizo sausages*
3 cloves garlic, finely chopped
1 tbsp tomato paste
½ cup (125ml) red wine
2 x 400g tin diced tomatoes
Pinch of dried chilli flakes
2 tbsp oregano leaves
½ cup (80g) pitted
kalamata olives
500g rigatoni pasta
Baby spinach leaves
Shaved pecorino or parmisan cheese, to serve
1 Cut open the sausages and remove the meat from the skins. This can take a while- you don't want to waste the meat.
2 Heat the olive oil in a wide-bottom pot over medium-high heat and add the sausage meat, cooking until it is almost cooked through.
3 Add the garlic and cook for 1 minute, then stir in the tomato paste.
4 Pour in the wine, increase the heat to high and cook until reduced by half.
5 Add the tinned tomatoes and bring to simmer, then add the chilli flakes and oregano. Simmer the sauce for 20 minutes, stirring occasionally. Stir in the olives.
6 Meanwhile, bring a large pot of salted water to the boil and cook the rigatoni until al dente, then drain.
7 Transfer the drained pasta to the sauce, add the spinach leaves and stir well to combine.
8 Serve with freshly shaved pecorino cheese.
* These are not the pre-cooked ones and are available from gourmet butchers and delis.
