Chorizo Cabbage Rigatoni

Step 1: Cook the Chorizo and Onions

1. Heat the Oil: In a large, deep frying pan, pour in 2 tablespoons of olive oil and set it over medium heat.

2. Add the Chorizo: Crumble in 200g of soft cooking chorizo. Cook for about 4-5 minutes, stirring occasionally, until the chorizo is crispy and has released its flavorful oils.

3. Set Aside: Use a slotted spoon to remove the chorizo from the pan and set it aside on a plate, leaving the oil in the pan.

4. Cook the Onions: Add 1 finely chopped onion to the chorizo oil. Sauté for approximately 15 minutes, stirring frequently, until the onion is soft and translucent.

Step 2: Boil the Pasta

1. Prepare the Pasta: While the onions are cooking, bring a large pot of salted water to a boil. Add 300g of rigatoni and cook according to package instructions until al dente. Reserve about 150ml of pasta water before draining.

2. Add Aromatics: Once the onions have softened, sprinkle in 2 sliced garlic cloves, 1 teaspoon fennel seeds, and ½ teaspoon chili flakes. Cook for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.

3. Incorporate the Cabbage: Add ½ finely shredded Savoy cabbage to the pan. Season with salt and pepper, then cook for 10-12 minutes, stirring often, until the cabbage is tender and slightly wilted.

Step 3: Combine Ingredients

1. Mix Everything Together: Add the cooked chorizo back into the pan along with the drained rigatoni, 150ml of reserved pasta water, and 20g of finely grated Parmesan. Toss everything together thoroughly to ensure the pasta is well coated in the sauce.

Step 4: Serve

1. Plate the Dish: Divide the pasta mixture among four bowls.

2. Garnish: Finish by scattering additional grated Parmesan on top for extra flavor. Serve immediately, enjoying the rich and savory combination of chorizo and cabbage!