- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 chorizo, chopped
- 1 punnet (200g) cherry tomatoes, halved
- 1/2 cup kalamata olives, pips removed and halved
- 2 cloves garlic, finely chopped
- 500g rigatoni
- 1/4 cup basil, chopped
- 1/2 packet Perfect Italiano Extra Sharp Parmesan
- 1 large tub (500g) Perfect Italiano Original Ricotta
| - Cook the rigatoni according to the packet instructions. Drain the pasta into a colander, reserving 1/2 cup of the cooking water. Set aside
- As the pasta cooks, pour the olive oil into a large fry pan and place over a medium heat. Once hot, add the chorizo and saute for 2-3 minutes or until the chorizo starts to turn golden. Add the garlic and tomatoes.
- Continue to fry for 4-5 minutes or until the garlic begins to turn golden and the tomatoes soften and char
- Reduce the heat to low, and then add the pasta and olives to the fry pan and stir through to combine. Add the ricotta, parmesan, and reserved hot pasta water.
- Season with salt and pepper, and gently stir all the ingredients together to coat the pasta
- Scatter over the basil and serve immediately
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