Chorizo is a gorgeously spicy sausage that adds a lovely smoky flavour to anything and everything it is cooked with. I always keep at least one sausage (a little goes a long way) in the freezer for emergency cases, such as the late night pasta cravings that created this gorgeously red and golden dish.
I apologise for the formatting of the recipe today - for some reason BlogSpot doesn't want to play along very well.
What Will I Need?
500g beef mince
1 chorizo, finely diced
1 tbsp olive oil
2 cloves garlic, minced
1 onion, finely diced
1 carrot, grated
1 1/2 tsp chilli, minced
2 tsp paprika
1/4 cup tomato paste
400g diced tomatoes, tinned
1 cup beef stock
1/4 cup red wine
3 cups rigatoni, uncooked
1 1/2 cup cheddar cheese, grated
1/4 cup parmesan, grated
1. Preheat your oven to 200C and lightly grease a small lasagne dish.
2. Heat the oil in a saucepan over a medium heat before adding the garlic and onion and cooking for 3 minutes before adding the chorizo and cooking for 5 minutes until the chorizo has darkened in colour.
3. Add the mince to the saucepan and break down using a wooden spoon for about 5 minutes or until browned.
4. Next, stir through the carrot, chilli, paprika, tomato paste, tomatoes, stock and wine and then simmer, stirring occasionally, for 15 minutes or until the sauce has thickened.
5. Bring a large pot of salted to the boil and cook the rigatoni according to packet instructions until al dente.
6. Tip the pasta into a colander and drain off any liquids before returning to the pot, off the heat.
7. Stir the chorizo and mince sauce through the drained pasta and then transfer to the prepared lasagne dish.
8. Sprinkle the cheeses over the top of the pasta and then bake in the hot oven for 15 minutes or until the cheese has melted and turned golden.
9. Allow to rest a few minutes before serving hot.