Deliciously flavoursome rigatoni pasta with arrabbiata and chorizo saucemakes the perfect dinner and day-after lunch.
1.Cook pasta in a large saucepan of boiling water until almost tender; drain, return to pan.
2.Meanwhile, cook chorizo in a large frying pan over medium-high heat, turning occasionally, for 2 minutes or until chorizo is browned; remove from pan, drain on paper towel.
3.Add oil to same frying pan; cook onion, chilli and garlic, stirring, for 3 minutes or until onion has softened. Add passata, the water and sugar. Bring to the boil, reduce heat to low; simmer, stirring occasionally, for 7 minutes or until the sauce has thickened slightly. Season to taste with salt.
4.Add sauce to pasta in pan with parsley; stir over medium heat until heated through. Stir in parmesan.