Chorizo & savoy cabbage rigatoni
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.5 out of 5.16 ratingsRate
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Use Savoy cabbage in this chorizo pasta dish for its slightly bitter edge. Curly kale, chopped spring greens or spinach would also work well
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
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200g soft cooking chorizo
skin removed
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1 onion
finely chopped
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300g rigatoni
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2 large garlic cloves
sliced
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1 tsp fennel seeds
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½ tsp chilli flakes
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½ Savoy cabbage
finely shredded
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20g parmesan
finely grated, plus extra to serve
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Nutrition: Per serving
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kcal585
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fat25g
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saturates8g
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carbs61g
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sugars4g
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fibre8g
high
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protein26g
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salt1.9g
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Method
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step 1
Pour the oil into a large, deep, frying pan and put on a medium heat. Crumble in the chorizo and cook for 4-5 mins or until crisp. Remove from the pan using a slotted spoon and set aside. Tip the onion into the chorizo oil and cook for 15 mins until softened.
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step 2
Put the pasta on to boil in plenty of salted water. Once the onion has softened, sprinkle in the garlic, fennel seeds and chilli flakes. Cook for 2-3 mins, then toss in the cabbage and season. Cook for 10-12 mins until softening, stirring often.
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step 3
Toss through the cooked chorizo, the cooked pasta, a ladleful of pasta water (roughly 150ml) and the parmesan. Mix very well to combine.
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step 4
Divide between four bowls, and scatter over more parmesan to serve.
Recipe from Good Food magazine, September 2024
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A star rating of 4.5 out of 5.16 ratings
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