Sausage & Chorizo Ragù

Smoky chorizo and crispy sausage all cooked down in a rich tomato stew with chunky rigatoni. Why didn’t we think of this before?

📝 Ingredients

• 1 Onion
• 1 Carrot
• 80 g Celery
• 5 Clove Garlic
• 400 g Pork Sausage
• 400 g Chorizo
• 2 tbsp Tomato Purée
• 175 ml Red Wine
• 800 g Chopped Tomatoes
• 15 g Parsley
• 500 g Rigatoni
• 20 g Parmesan
• Salt
• Black Pepper
• Olive Oil

👨‍🍳 Instructions

1. 1Finely dice the onion, carrot, celery and mince the garlic.
2. 2Heat up a large sauce pan and pour in a large glug of olive oil. Decase the sausage and chorizo and crumble these into the pan. Fry for 10 mins until very crispy and golden.
3. 3Add in the onion, carrot and celery and continue cooking for another 10 mins until the vegetables have softened.
4. 4Add in the tomato puree and garlic, then cook for 5 mins until the tomato purée has darkened.
5. 5Deglaze the pan with the red wine, scraping all the brown bits from the bottom of the pan.
6. 6Pour in the tins of chopped tomatoes, rinse the cans in water and add this to the pot.
7. 7Allow to simmer on a low heat for 1 hour. Season lightly with salt and pepper.
8. 8Meanwhile, finely chop the parsley.
9. 9Get a pan with boiling salted water. Try to use as little water as possible to cook your pasta, this will result in starchier water which will make for a glossier sauce.
10. 10Pop your rigatoni into the water and cook until al dente, 2 mins less than the cooking instructions on the package.
11. 11Pour some of the pasta water into the ragù and bring to a bubble. Add in the pasta and allow to cook for the remaining two mins until the pasta is cooked. Add more pasta water if needed.
12. 12Stir through the parsley and plate up your pasta.
13. 13Grate over the parmesan and enjoy.