Chorizo & savoy cabbage rigatoni
Use Savoy cabbage in this chorizo pasta dish for its slightly bitter edge. Curly kale, chopped spring greens or spinach would also work well
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp olive oil
- 200g soft cooking chorizo , skin removed
- 1onion , finely chopped
- 300g rigatoni
- 2large garlic cloves , sliced
- 1tsp fennel seeds
- ½tsp chilli flakes
- ½Savoy cabbage , finely shredded
- 20g parmesan , finely grated, plus extra to serve
Instructions
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.