Recipes: Rigatoni with spicy chorizo & rosemary sauce

A little spicy sausage can turn a plain pasta dish into a punchy midweek meal

• 200g rigatoni
• 75g chorizo , chopped into small chunks
• olive oil
• a pinch chilli flakes
• 2 sprigs rosemary , needles chopped
• 1 x 400g tin chopped tomatoes
• 4 tbsp double cream (optional)

  

  1. Cook the pasta following packet instructions. Fry the chorizo in a little olive oil for 3 minutes. Add the chilli flakes and rosemary and cook for 1 minute then tip in the tomatoes. Simmer for 15 minutes then add the cream (if using) and stir well.
  2. Toss with the pasta and serve.

  Per serving

  685 kcalories, protein 23,3g, carbohydrate 82,7g, fat 31,3 g, saturated fat 13,7g, fibre 5,1g, salt 1,66 g