Spicy Chorizo Pasta

This hearty and flavorful chorizo pasta dish is the perfect meal to refuel after a long day. With a rich, bold chorizo sauce built on a classic sofrito base and a hint of spice, it’s a rustic and satisfying dish that's sure to become a favourite.

Prep time: 20 minutes
Cook time: 35-40 minutes
Serves: 4

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 400g chorizo sausage, sliced or crumbled
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 500ml beef stock
• 1-2 fresh red chillies, thinly sliced (adjust to your spice preference)
• Salt and freshly ground black pepper to taste
• 400g Monty & Sons Short Rigatoni Pasta
• Parmigiano-Reggiano, finely grated, for serving
• Hand full of parsley 

Method:

1. Prepare the Sofrito: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the finely diced onion, celery, and carrot. Cook slowly, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and fragrant.

2. Cook the Chorizo: Add the sliced or crumbled chorizo sausage to the pan with the sofrito. Increase the heat to medium-high and cook, breaking up the sausage if needed, until it's browned and has released its oils, about 7-10 minutes. Allow some bits to caramelise and stick to the bottom of the pan – these "burnt bits" add incredible depth of flavour.

3. Add Aromatics and Paste: Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly and loses its raw smell. This step helps to intensify its flavor and reduce bitterness.

4. Season and Deglaze: Stir in the dried oregano and smoked paprika, ensuring they are well combined with the chorizo and vegetable mixture. Pour in the beef stock, scraping the bottom of the pan with a wooden spoon to deglaze and release all those delicious caramelized "burnt bits."

5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low. Let it gently simmer for 15-20 minutes, or until the sauce has thickened and the flavors have melded together.

6. Add Fresh Chilli: Stir in the sliced fresh chillies. Cook for another 2-3 minutes, allowing their heat to infuse the sauce.

7. Cook the Pasta: While the sauce is simmering, cook the pasta in a separate pot of salted boiling water until al dente.

8. Combine: Drain the cooked pasta and add it directly to the pan with the chorizo sauce. Toss everything together until the pasta is well coated. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

9. Serve: Serve hot, topped with a generous sprinkle of freshly grated Parmigiano-Reggiano, parsley and olive oil.