Rigatoni with Spicy Chorizo and Rosemary Sauce

We tried this recipe for the first time on Friday night. The picture of the dish in the magazine had my mouth watering! Its really quick and easy too, perfect for a midweek meal. The only change I would make next time is the sauce, it tasted a little on the 'tinny' side to me, canned tomatoes can often have that effect on me though. I think I'll use the pasta sauce recipe for the Arrabiata Sauce next time.

Rigatoni with Spicy Chorizo and Rosemary Sauce

200g rigatoni

75g chorizo, chopped into small chunks

Olive oil (I didn't use any oil at all)

A pinch of chilli flakes

2 rosemary sprigs, needles chopped

1 x 400g tin chopped tomatoes

4 tbsp double cream (optional - I didn't use it this time round!)

Cook the pasta following packet instructions. Fry the chorizo in a little olive oil for 3 mins (I didn't use the olive oil, instead I used a non stick pan as chorizo has enough oil in it all of its own!)

Add the chilli flakes and rosemary and cook for 1 min then tip in the tomatoes. Simmer for 15 mins then add the cream (if using) and stir well.

Toss with the pasta and serve.

Serves 2

Olive Magazine, Jan 2010

Note to self: Remember that adding cold tomatoes to a hot pan should be done with finesse and a fair amount of caution!