Creamy chorizo pasta

Step 1/4

• 250 g rigatoni
• salt

• large pot
• ladle
• sieve

Fill a large pot with plenty of water, add salt and bring to a boil. Add pasta to boiling water and cook for approx. 2 min. shorter than your normal cooking time or package instructions. After about 5 min. of cooking, scoop up about 250 ml of the pasta water and set aside. At the end of cooking time, drain the pasta through a sieve.

Step 2/4

• 80 g chorizo
• 1 scallion
• parsley (for garnish)

Cut chorizo into small cubes. Cut green onions diagonally into approx. 3 cm / 1 in. long sticks. Finely chop the parsley.

Step 3/4

• olive oil (for frying)

• nonstick pan
• spatula

In a large non-stick pan, heat some oil over medium heat. Sauté chorizo for 3 min. until crispy. Once the chorizo is crispy, add the scallion and sauté for another 2 min. until they are slightly browned.

Step 4/4

• 2 tbsp red wine vinegar
• 2 tbsp tomato paste
• 150 g crème fraîche
• salt
• pepper

Deglaze with red wine vinegar and add tomato paste. Mix everything thoroughly. Then add the crème fraîche and reserved pasta water from Step 1 and mix. Add cooked pasta and mix thoroughly. Bring everything to a simmer, and continue to cook while stirring, until the sauce is creamy, and the pasta is coated. Season everything with salt and pepper to taste. Arrange pasta on plates and sprinkle with parsley if desired.

Enjoy your meal!