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Rigatoni Bolognese with Chorizo Recipe

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★★★★★

4.6 from 86 reviews

This Rigatoni Bolognese with Chorizo is a flavorful twist on the classic Italian meat sauce, combining spicy chorizo and ground beef with a rich tomato base. Finished with Parmesan and fresh herbs, this hearty pasta dish is perfect for a comforting family dinner.

Ingredients

Scale

Meat and Dairy

  • 8 oz (225 g) chorizo (Spanish or Mexican, casing removed)
  • ½ lb (225 g) ground beef (80/20)
  • ½ cup (50 g) freshly grated Parmesan cheese

Vegetables and Aromatics

  • 1 medium onion (150 g), finely chopped
  • 1 medium carrot (70 g), grated or finely diced
  • 1 stalk celery (40 g), finely chopped
  • 3 cloves garlic, minced

Pantry and Liquids

  • 2 tbsp (30 ml) olive oil, extra virgin
  • 2 tbsp (30 g) tomato paste
  • 28 oz (800 g) canned crushed tomatoes
  • ½ cup (120 ml) red wine (optional)
  • 1 bay leaf
  • 1 tsp fresh rosemary or thyme, chopped (optional)
  • Salt and pepper, to taste
  • Salt for pasta water

Pasta

  • 12 oz (340 g) rigatoni pasta

Garnish

  • Fresh basil or parsley sprigs (optional)

Instructions

  1. Prep your ingredients: Dice the onion and celery finely, grate or finely dice the carrot, mince the garlic, and remove the casing from the chorizo so it becomes loose and crumbly. Measure out the tomato paste, crushed tomatoes, and red wine if using.
  2. Cook rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until just shy of al dente, about 1-2 minutes less than the package instructions. Drain the pasta and set aside, reserving ½ cup of the pasta cooking water for later.
  3. Brown the meats: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chorizo, breaking it up with a spoon as it cooks. After 3-4 minutes, add the ground beef and continue cooking until browned and cooked through, about 5 more minutes. Drain any excess fat if necessary, leaving about 1 tablespoon in the pan.
  4. Sauté veggies: Add the onion, celery, and carrot to the meat mixture. Reduce heat to medium and cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
  5. Build the sauce: Stir in the tomato paste and cook for 2 minutes to remove the raw taste. Pour in the red wine, scraping the browned bits from the bottom of the pan. Allow the wine to reduce for about 5 minutes. Add the crushed tomatoes, bay leaf, and chopped herbs if using. Bring the mixture to a simmer.
  6. Simmer and season: Reduce heat to low and let the sauce simmer uncovered or partially covered for 20-30 minutes, stirring occasionally until thickened and flavors have deepened. Season with salt and pepper to taste. Remove the bay leaf before serving.
  7. Toss pasta with sauce: Add the cooked rigatoni to the sauce along with a splash of the reserved pasta water if needed to loosen the sauce. Toss gently to coat the pasta evenly.
  8. Serve immediately: Divide the pasta among plates, sprinkle generously with freshly grated Parmesan cheese, and garnish with fresh basil or parsley sprigs if desired.

Notes

  • Using both chorizo and ground beef adds depth of flavor and a nice balance of spice.
  • Red wine is optional but adds richness and complexity to the sauce.
  • Reserving pasta water helps adjust sauce consistency and helps the sauce cling to the pasta better.
  • You can substitute rigatoni for other tubular pasta shapes like penne or penne rigate.
  • Cook the pasta slightly less than al dente since it will finish cooking when tossed in the sauce.
  • Make sure to remove the bay leaf before serving as it is not meant to be eaten.
  • Garnish with fresh herbs and Parmesan to elevate the dish’s flavors and presentation.

Keywords: Rigatoni Bolognese, Chorizo Pasta, Italian Meat Sauce, Hearty Pasta, Comfort Food

Find it online: https://foodbylina.com/rigatoni-bolognese-with-chorizo-recipe/