WEEKDAYS 1e|12c|p

Fresh Rigatoni with Chorizo and Manchego

Michael Symon
Servings: 4
under 5 min

Michael is back at it again with a delicious take on his 5 in 5!

  • Ingredients
  • step-by-step directions
Fresh Rigatoni with Chorizo and Manchego
  • 1 pound fresh rigatoni pasta
  • 1 tablespoon olive oil (plus more to garnish)
  • 1 pound fresh chorizo (removed from casings)
  • 1 yellow onion (peeled, diced)
  • 1/2 cup dry white wine
  • 1 (28 ounce)can san marzano tomatoes (pureed)
  • 1 cup freshly grated manchego cheese
  • Kosher salt and freshly ground black pepper (to taste)
  • In a very large pasta pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Drain.
  • Meanwhile, put a large skillet over medium heat. Add the olive oil and then the chorizo. Cook, stirring with a wooden spoon to break up the meat, until browned, about 2 minutes. Move the chorizo to one side of the pan, add the onion and a pinch of salt to the empty space, and cook for 1 minute. Add the white wine and deglaze the pan, scraping with a wooden spoon to get the brown bits from the bottom of the pan. Cook until reduced by half, about 1 minute. Add the tomatoes and bring to a simmer. Taste and adjust the seasoning, adding more salt as needed.
  • Add the cooked pasta to the pan, stirring it into the sauce. Remove from the heat and stir in the extra-virgin olive oil and manchego. Garnish with more cheese if desired. Serve immediately.
  • Tip: When draining the pasta, reserve some pasta water to loosen the sauce if needed.
Similar categories: Dinner Pasta
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