Cork Daddy’s been making this chorizo pasta forever; since his flatting days in Randwick and he’ll freely admit that it was the only dish he knew how to cook back then. My sister and brother in law, Lou and Matt (who are both really good cooks) make this pasta all the time too, having made it for me on numerous occasions. So much so, I wasn’t sure who to name this dish after?
Naming rights aside, it’s so easy to make. Completely decadent, if you’re looking for a big bowl of deliciously comforting pasta – then this is the recipe for you. Made with spicy chorizo sausages, bacon, garlic and chilli – it’s not for the faint hearted. Add as much or as little chilli as you like (we like it really hot) and sub out the rigatoni for fettuccine if you prefer.
Going perfectly with some garlic bread, a big green salad and a bottle of red, it’s the type of meal you throw together when you have friends round for tea or if you want something a little bit ‘spesh’ to shake up your weekday dinner routine. So add some chorizo to your shopping list. I guarantee you, you won’t be disappointed.
And sorry Lou and Matt, after some careful consideration – I’ve gone ahead and named it ‘Cork Daddy’s’ pasta after all. Maybe I’ve done this out of loyalty to my husband or maybe because he claims to cook it better, “Arghhhhh GAME ON!” I can just hear coming from Matt. But maybe I’ve done this for one reason, and one reason only. Maybe I’ve given him kudos just so it encourages him to make it more often.
Wouldn’t that be good!
(I’m so looking forward to sharing a few drinks and a bowl of this pasta with you soon Louey and Matt. We miss you!)
rigatoni tossed through a rich and spicy tomato sauce
500 grams of rigatoni pasta
2 x chorizo sausages, skin removed and finely sliced
4 x rashers of bacon, finely diced
1 x brown onion, finely diced
2 x cloves of garlic, crushed
A sprinkling of dried chilli flakes, to taste
A handful of button mushrooms, sliced
A handful of cherry tomatoes, halved
1 x 500ml jar of tomato pasta sauce
1 x 400gm tin of diced tomatoes
A good handful of baby spinach leaves
A small handful of flat leaf parsley, finely chopped
Grated parmesan cheese, to serve
Salt, for cooking the pasta in
- Cook the pasta in salted, boiling water until al dente (just cooked).
- Meanwhile, fry the chorizo in a large frypan until it crisps up (you don’t need olive oil here as the sausages will release a lot of fat as they cook). Set aside.
- In the same frypan, sauté the bacon, onion, garlic and chilli flakes in the pan juices (or add a little olive oil here if the pan is a little dry).
- Once the bacon is nearly cooked, add the mushrooms and cook, whilst stirring for a couple of minutes.
- Now add the cherry tomatoes, tomato sauce and tinned tomatoes and let it simmer away over a low heat for 10 minutes or so (adding a splash of water as it cooks).
- Then simply toss the cooked pasta, parsley, baby spinach and reserved chorizo through the pasta sauce and serve with grated parmesan on top.
- Feel free to make this dish your own; why not add some more vege? Think red capsicum, eggplant, zucchini or squash. You can also use fettucine or bow tie pasta if you prefer.
- I also like to add some fresh basil if I have some handy.
- You can also add some green prawns if you like. I often have some in the freezer to throw in to dishes such as this.
- Sliced chicken breast also works well too.
If you make this pasta, please leave your comments below. xx