Chorizo Amatriciana

Sometimes, it's the little twists in life you want the most.

1 hour cook

Serves 2

Hugh Woodward

Ingredients

1 tbspolive oil

200gsliced cooking chorizo

3 cloves garlic, bruised

1finely chopped onion

1 small glasswhite wine

2 tins plum tomatoes, snipped up

to tasteflaked sea salt

to tastefreshly ground black pepper

200gbig chunk rigatoni

50ggrated pecorino

We at Twisted love going all out, but we also love celebrating those little twists that can spice up a simple midweek meal for one. Step into the spotlght, chorizo amatriciana! Swapping out the traditional guanciale or pancetta for chorizo give this simple tomato sauce a fiery, funky kick that will keep you coming back for more.

Method

In a saucepan, heat the olive oil and add the chopped chorizo. Fry gently, coaxing out all that delicious red fat (there should be lots). When the chorizo is crispy, remove it with a slotted spoon.

Tilt the pan to create a well of the red oil, then deep fry the garlic cloves. Be careful they don't burn as they'll make everything taste horrible. Remove them when they are nice and brown.

Add the onion and fry until soft and cooked through, then add the white wine and reduce.

Add the plum tomatoes and the fried chorizo, season to taste, then cover with a sieve to allow the sauce to reduce without covering you and your hob in red sauce. After about 40 minutes it should be done.

Cook the rigatoni to slightly al dente then toss it through a few big spoonfuls of sauce, with a few helping dashes of pasta water and, of course, cheese.

Serve with more cheese on top.