Kalamata Olive and Chorizo Rigatoni with Onion, Peppers and Passata.
Ingredients: (Serves 4)
Pitted Kalamata olives x 70g
Spicy chorizo x 40g (peeled & sliced to 4-5mm rounds)
Durum wheat rigatoni x 250g
Passata x 540g p
Spanish onion x 1 (finely-diced)
Fresh red chilli x 2
Large garlic cloves x 2 (thinly-sliced)
Red peppers x 2
Add a generous spoonful of olive oil to a wide, thick-bottomed pan, place on a low-medium heat on the hob and add the onion. After 2 minutes as the onion starts to soften, add the garlic, sliced chilli and peppers. Keep stirring the vegetable mixture being careful not to let it catch. After about 10 minutes, as the mixture begins to soften nicely, add the peeled and sliced chorizo and stir well. After a further 5 minutes, as the chorizo has warmed through, add the passata and stir well. Keep stirring intermittently and add the olives just before serving.
Now boil a large pan of water and add a generous pinch of salt. Cook the rigatoni according to instructions until al dente – approximately 11 minutes. Drain the rigatoni and serve it in warm, shallow bowls topped with a generous spoonful of the pasta sauce and chopped flat leaf parsley.
I would pair that with life-affirming, unpretentious red wine such as this month's Wines of the Month - Cabernet Sauvignon from Forest Hill in Western Australia.