Buon appetito!
Rigatoni with chorizo and chili
made by Helen Kookt
Ingredients
4 persons
- 500 gram Rigatoni
- 2 white onions
- 200 grams chorizo
- 2 red chili peppers
- 2 cans ELVEA Cubes
- olive oil
- 2 teaspoons of salt
- 2 teaspoons sugar
- pepper
- oregano
- 2 burratas
- 2 handfuls of fresh basil
Preparation
-
1
Finely chop the white onion. Chop the chili pepper and remove the seeds, if desired. Finally, cut the chorizo into small cubes.
-
2
Heat a dash of olive oil in a large pan. Fry the chopped onion for 2 minutes until colored. Add the chili pepper and chorizo and fry together for another 3 minutes.
-
3
Add the diced tomatoes. Season with salt, pepper, sugar, and oregano. Simmer for 10 minutes over low heat.
-
4
Meanwhile, cook the pasta according to the package directions.
-
5
Drain the pasta and mix it with the sauce.
-
6
Serve the pasta with burrata and fresh basil.
