Instructions. Cook rigatoni according to package instructions. Drain, toss with olive oil, and set aside. In a large pot, add 2 tablespoons of olive oil over medium heat. Dice the chorizo (or use ground chorizo) and cook for 7 to 8 minutes until the chorizo starts to crisp and brown.. Instructions. Preheat your oven to 200°c/180 fan/400f/gas mark 6. Bring a large pot of salted water to boil and cook the pasta until just al-dente (about 1 minute less than the packet instructions). Drain and set aside. While the pasta is cooking, heat the oil in a large oven-safe frying pan or shallow casserole dish.
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Add in the garlic and stir together until aromatic (less than 1 minute) 2 chicken breasts, cubed 4 cloves garlic, crushed. Bring the sauce to a simmer and then cook gently on the lowest heat while you cook the pasta. Bring a large pan of water to a boil. Add the salt. Then add the pasta. 1 tablespoon salt 14 oz pasta.. Heat a heavy-bottomed saucepan over a medium heat. Add the chorizo and cook for 3-4 minutes until some of the oil comes out of the chorizo. Add the onion and mushrooms and cook for 4-5 minutes until softened. Add the chicken and brown on all sides, then pour in the tinned tomatoes and season with Italian herbs, paprika, salt and pepper.
