Chorizo & savoy cabbage rigatoni
Use Savoy cabbage in this chorizo pasta dish for its slightly bitter edge. Curly kale, chopped spring greens or spinach would also work well
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Prep:5 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 585
-
fat 25g
-
saturates 8g
-
carbs 61g
-
sugars 0g
-
fibre 8g
-
protein 26g
-
salt 1.9g
Ingredients
- 2 tbsp olive oil
- 200g soft cooking chorizo , skin removed
- 1 onion , finely chopped
- 300g rigatoni
- 2 large garlic cloves , sliced
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- ½ Savoy cabbage , finely shredded
- 20g parmesan , finely grated, plus extra to serve
Method
Pour the oil into a large, deep, frying pan and put on a medium heat. Crumble in the chorizo and cook for 4-5 mins or until crisp. Remove from the pan using a slotted spoon and set aside. Tip the onion into the chorizo oil and cook for 15 mins until softened.
Put the pasta on to boil in plenty of salted water. Once the onion has softened, sprinkle in the garlic, fennel seeds and chilli flakes. Cook for 2-3 mins, then toss in the cabbage and season. Cook for 10-12 mins until softening, stirring often.
Toss through the cooked pasta, a ladleful of pasta water (roughly 150ml) and the parmesan. Mix very well to combine.
Divide between four bowls, and scatter over more parmesan to serve.
