Steak and chorizo rigatoni
2nd March 2018I’ve just arrived in Rome for a long weekend and this week’s recipe is something I was having for dinner earlier in the week to get me in the mood for visiting Italy.
So, forgive me for the short update, but take my word for it when I tell you that this dish is awesome. You could throw in some chilli too if you wanted to give it an extra kick but the smokiness of the chorizo along with the beef, in that rich tomato sauce… what can I say, apart from buon appetito!
Spray a large saucepan with some 1 calorie cooking spray and place over a medium heat. Add the beef and chorizo and stir fry until the beef is sealed. Remove from the pan and wrap in kitchen roll to absorb the excess liquid.
In the now empty pan, sweat the onion on a low heat with the lid on for 5 minutes and then add the garlic for a further 2 minutes.
Next, stir in the tomato puree and mix well before adding the beef and chorizo back into the pan. Make sure everything is well coated with the tomato puree and then add the passata. Simmer gently for 30 minutes, stirring regularly.
Meanwhile, cook the pasta according to the packet instructions. Drain and then add to the sauce. Stir it gently and make sure everything is coated with the rich tomato sauce. Season and serve with fresh basil and grated parmesan.
Ingredients
Directions
Spray a large saucepan with some 1 calorie cooking spray and place over a medium heat. Add the beef and chorizo and stir fry until the beef is sealed. Remove from the pan and wrap in kitchen roll to absorb the excess liquid.
In the now empty pan, sweat the onion on a low heat with the lid on for 5 minutes and then add the garlic for a further 2 minutes.
Next, stir in the tomato puree and mix well before adding the beef and chorizo back into the pan. Make sure everything is well coated with the tomato puree and then add the passata. Simmer gently for 30 minutes, stirring regularly.
Meanwhile, cook the pasta according to the packet instructions. Drain and then add to the sauce. Stir it gently and make sure everything is coated with the rich tomato sauce. Season and serve with fresh basil and grated parmesan.
