Rigatoni with arrabbiata and chorizo sauce

Deliciously flavoursome rigatoni with arrabbiata and chorizo saucemakes the perfect dinner and day-after lunch. A classic flavour combination the whole family will love.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Rigatoni with arrabbiata and chorizo sauce
  • 500 gram penne or rigatoni pasta
  • 3 cured chorizo sausages (300g), sliced thinly
  • 2 tablespoon extra virgin olive oil
  • 1 large onion (200g), chopped finely
  • 1 teaspoon dried chilli flakes
  • 3 clove garlic, crushed
  • 700 millilitre bottle passata
  • 1 cup (250ml) water
  • 1/2 teaspoon brown sugar
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2/3 cup (50g) finely grated parmesan


Rigatoni with arrabbiata and chorizo sauce
  • 1
    Cook pasta in a large saucepan of boiling water until almost tender; drain, return to pan.
  • 2
    Meanwhile, cook chorizo in a large frying pan over medium-high heat, turning occasionally, for 2 minutes or until chorizo is browned; remove from pan, drain on paper towel.
  • 3
    Add oil to same frying pan; cook onion, chilli and garlic, stirring, for 3 minutes or until onion has softened. Add passata, the water and sugar. Bring to the boil, reduce heat to low; simmer, stirring occasionally, for 7 minutes or until the sauce has thickened slightly. Season to taste with salt.
  • 4
    Add sauce to pasta in pan with parsley; stir over medium heat until heated through. Stir in parmesan.