Creamy Rigatoni with Crispy Beef Chorizo and Tomato Ragù
This creamy rigatoni with crispy beef chorizo and tomato ragù is a quick and flavorful weeknight pasta recipe. The smoky chorizo, rich tomato sauce, and a bright dollop of lemon crème fraîche create a perfect balance of savory and fresh flavors. Ready in under 30 minutes, this dish is ideal for a comforting dinner that feels gourmet without the fuss.
Ingredients
Main Ingredients
- 300 g rigatoni pasta
- 225 g beef chorizo finely chopped
- 1 tsp dried oregano
- 2 cloves garlic finely chopped
- 1 tin chopped tomatoes
- 1/2 tin tomato water reserved from tomato tin
- large handful parmesan cheese grated
- 5 tbsp crème fraîche
- 1/2 lemon juice and zest
- olive oil for frying
- salt for pasta water and seasoning
Instructions
Prepare the Tomato Ragù
- Heat a drizzle of olive oil in a large frying pan over medium heat. Add the finely chopped beef chorizo and cook until crisp and golden.
- Reduce the heat and stir in the garlic and oregano. Cook for another 4 minutes to release the aromas.
- Add the chopped tomatoes, tomato water, and grated parmesan. Stir well and let the sauce simmer gently for about 15 minutes until slightly thickened.
Cook the Pasta
- Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve some pasta water before draining.
Prepare the Lemon Crème Fraîche
- In a small bowl, combine the crème fraîche with lemon juice, lemon zest, and a pinch of salt. Adjust to taste for a brighter lemon flavor if desired.
Combine and Serve
- Toss the drained pasta with the tomato ragù in the pan. Add a splash of reserved pasta water to loosen the sauce and coat the pasta evenly.
- Plate the pasta and drizzle with a little olive oil. Top each serving with a generous dollop of the lemon crème fraîche.
Notes
- Reserve some pasta water to adjust the sauce consistency.
- For extra flavor, use high-quality parmesan and fresh lemon zest.