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
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In partnership and featuring recipes from Perfect Italiano.