My husband loves Food Network. When we got married, he could happily spend an evening watching nothing but that channel. While I enjoy some shows there, I like to watch them in small doses. One show my husband and I agreed on, though, was Iron Chef. We love the show. When ABC came out with The Chew and announced that Iron Chefs’ Michael Symon and Mario Batali would be on it, I couldn’t wait to watch it. The show is fabulous! I love watching Michael cook and explain how to make a recipe, making something much more attainable than anything I would ever see on Iron Chef.
Unfortunately, my two little girls keep me busy. By the time The Chew is on, we are in the midst of lunch then naps. Afterward, all I crave is silence. I’ve had nothing but noise all morning. Silence helps me re-find my sanity (I know that re-find is a made up word, but it works for me). So, I haven’t watched The Chew in a long time. However, I do go to the website quite often to see what they have been cooking and pin any recipes that look appealing to me to my Pinterest boards.
This recipe for Fresh Rigatoni with Chorizo is from Michael Simon. Having not worked with chorizo in the past, I was a bit intimidated. I shouldn’t have been. Not only was this pasta dish easy to make, but it was also quite delicious with a bit of “kick” to make me happy. One thing I loved about the recipe was that it was written so you could follow it exactly so that the timing works out perfectly. I wish all recipes worked like that.
I started by bringing a large pot of water to a boil then adding some kosher salt (the salt helps give the pasta flavor). I used dry rigatoni so once the water was ready I threw in the pasta.
As the pasta was cooking, I heated some olive oil in a large skillet (I used my deep 12-inch skillet). I added chorizo that I removed from the casing and let it brown, breaking up the meat as I went. Once the meat was ready, I pushed it to the side of the pan and added the diced onion and some salt. I let it cook for 1-2 minutes before adding the white wine to help deglaze the pan and add great flavor to the dish.
After the wine had reduced by half, I added the tomatoes. The recipe calls for canned San Marzano tomatoes. The grocery stores in my area do NOT carry those. So, I just used a can of “normal” diced tomatoes. (Avoid the ones with seasonings added if you can. They can really throw off the flavor of what you are trying to make.) I mixed everything together and then did a quick taste check. It was quite tasty but needed a little more salt. I put a dash into my skillet and stirred. Perfect.
At this point, my pasta was done cooking. I drained it and set it to the side.
Then, I turned off the heat, added the pasta to the sauce, and tossed it, coating it well. Next, I added some dry parsley (didn’t have the fresh stuff available), olive oil (1/2 of what the recipe called for), and cheese. I’ve mentioned this before, but I’m in a smaller community without the huge selection you find at most big city grocery stores. Manchego cheese is not sold anywhere near us. Instead, I used an English white cheddar cheese. It was quite tasty and worked nicely in this dish.
Serve it and watch it disappear!
- 1 pound rigatoni
- 1 Tbsp olive oil
- 1 28-ounce can diced tomatoes
- 2 Tbsp olive oil
- 1 lb fresh chorizo (removed from casing)
- 1 1/2 cup onion (diced)
- 1/2 cup dry white wine
- 1 cup grated Manchego cheese (or alternative; I used English white cheddar)
- 1/2 cup flat-leaf parsley (chopped) (or 1/4 cup dry)
- salt to taste
- Bring a large pot of water to a boil and add salt. Add rigatoni to the water. Drain and set to the side once it is done cooking.
- Heat a large skillet over medium heat and add 1 Tbsp olive oil. Once hot, add the chorizo and let it brown for 2-3 minutes, breaking it up with a wooden spoon.
- Move the chorizo to one side of the pan & add the onions, with a pinch of salt. Cook for 1-2 mintues.
- Deglaze the pan with the wine. Let the wine reduce by half.
- Add the tomatoes and bring up to a simmer. Check for seasoning, adding more salt if necessary.
- Add the pasta and toss to coat the noodles.
- Remove from the heat and mix in parsley, extra virgin olive oil and cheese.
- Serve and enjoy.