What’s up with this weird weather?
I don’t really mind the snow, but I prefer to get it over with all at once. And this 50 degree weather in Ohio makes me think that we’re going to get slammed with some freak snowstorm in May.
We’re going to pay for the drunken nights that mother nature has been having lately!
We have been on a chorizo and spicy Italian sausage kick in my house lately. We made burgers with chorizo the other night and we had some kind of sloppy Joe-esque type of sandwich using spicy Italian sausage a couple of weeks ago, which will make its way to the blog as soon as I get the meat to sauce ratio down pat. But then I made this pasta and oh man is it good. It has minimal ingredients, so everything really shines through in this dish. The wine, the onion, the meat, the cheese, this is a man pleasing dish for sure. My husband gave it a thumbs up and asked if we had more the next day.
Most grocery stores sell fresh chorizo, but if you can’t find it, you can substitute spicy Italian sausage.
Rigatoni with Chorizo and Manchego
- 1 lb. Rigatoni
- 3 Tbsp. Olive oil, divided
- 1 lb. Chorizo, removed from casings
- 1 C Sweet onion, diced
- 1/2 C Pinot Grigio wine
- Kosher salt
- 1 28 oz. Can diced San Marzano tomatoes with juices
- 1 1/4 C Manchego cheese, grated
- Parmesan cheese
- Cook pasta according to package directions, drain and set aside.
- Heat a large skillet over medium heat. Add 1 Tbsp. olive oil and cook chorizo, stirring with a wooden spoon to break up the meat, until browned. Push chorizo to one side of the pan and add onion, season with a dash of salt, cook for about 2 minutes, until onions soften. Add wine, scrape up any brown bites from the bottom of the pan. Cook for 1 minute, or until reduced by half. Add tomatoes and simmer for 2-3 minutes. Add more salt if needed.
- Add the cooked pasta and stir to coat. Remove from heat and add cheese and remaining 2 Tbsp. olive oil. Toss well. Serve with a heavy sprinkle of Parmesan cheese.