Chorizo Rigatoni

Ingredients:

• 200g Our Cow Nitrite Free* Free Range Chorizo
• 120g rigatoni, uncooked 
• ½ a red onion, diced 
• 3 garlic cloves, minced 
• 3 tbsp tomato paste 
• 1 tsp paprika 
• 150ml cooking cream
• ⅓ cup Parmesan cheese, grated 
• Fresh parsley, to serve 

Cooking instructions:

1. Bring a large pot of water to the boil. Cook the rigatoni according to packet instructions until al dente. Reserve ½ cup of pasta water, then drain.
2. While the pasta cooks, slice the Our Cow Nitrite Free* Free Range Chorizo into coins. Heat a large frying pan over medium-high heat and cook the chorizo for 5 minutes, stirring occasionally, until browned and cooked through.
3. Add the diced red onion and cook for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Add the tomato paste and paprika, stir well and cook for 2 minutes. 
5. Reduce the heat to medium-low and pour in the cooking cream. Stir until combined, then add the grated parmesan and cook for 2-3 minutes until the sauce is smooth and creamy.
6. Add the drained rigatoni and toss until well coated. Add a splash of the reserved pasta water if needed to loosen the sauce.
7. Divide between two bowls and finish with fresh parsley and extra Parmesan.
8. Enjoy!