Chorizo & savoy cabbage rigatoni
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp olive oil
- 200g soft cooking chorizo, skin removed
- 1 onion, finely chopped
- 300g rigatoni
- 2 large garlic cloves, sliced
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- ½ Savoy cabbage, finely shredded
- 20g parmesan, finely grated, plus extra to serve
Method
- STEP 1
Pour the oil into a large, deep, frying pan and put on a medium heat. Crumble in the chorizo and cook for 4-5 mins or until crisp. Remove from the pan using a slotted spoon and set aside. Tip the onion into the chorizo oil and cook for 15 mins until softened.
- STEP 2
Put the pasta on to boil in plenty of salted water. Once the onion has softened, sprinkle in the garlic, fennel seeds and chilli flakes. Cook for 2-3 mins, then toss in the cabbage and season. Cook for 10-12 mins until softening, stirring often.
- STEP 3
Toss through the cooked pasta, a ladleful of pasta water (roughly 150ml) and the parmesan. Mix very well to combine.
- STEP 4
Divide between four bowls, and scatter over more parmesan to serve.
