Name: Ratatouille pasta salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 375 gram rigatoni pasta; 1/2 rindless bacon rasher (30g), chopped coarsely; 1 chorizo sausage (170g), sliced thinly; 2 cup (400g) reserved ratatouille; 1/3 cup (25g) shaved parmesan cheese; 1/3 cup (50g) semi-dried tomatoes in oil, drained, chopped coarsely; 1/4 cup firmly packed fresh small basil leaves

Ingredients

375 gram rigatoni pasta

1/2 rindless bacon rasher (30g), chopped coarsely

1 chorizo sausage (170g), sliced thinly

2 cup (400g) reserved ratatouille

1/3 cup (25g) shaved parmesan cheese

1/3 cup (50g) semi-dried tomatoes in oil, drained, chopped coarsely

1/4 cup firmly packed fresh small basil leaves

Method

1.Cook pasta in large saucepan boiling water until tender. Reserve ¼ cup of the cooking liquid; drain pasta.

2.Meanwhile, cook bacon and chorizo, separately, in medium heated frying pan, stirring, until crisp. Drain separately on absorbent paper.

3.Combine pasta, ratatouille and reserved cooking liquid with chorizo, cheese, tomato and basil in large bowl, season to taste; divide into serving bowls.

You could substitute the bacon and chorizo with ham and mild salami if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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