Rocket and Chorizo Rigatoni with Sun-dried Tomato Ricotta

INGREDIENTS:
  • 500g rigatoni
  • 1 chorizo, sliced
  • 1 tbsp. olive oil
  • 1 cup baby rocket
  • 450g Perfect Italiano Ricotta Pasta Stir through, Sundried Tomato
  • Salt and Pepper to taste
  • Perfect Italiano Parmesan to serve
METHOD:
  1. Cook pasta according to packet instructions
  2. Meanwhile, add olive oil to a large pan and place over medium to high heat. Once hot add the chorizo fry until starting to turn golden. Turn heat to low and add drained cooked pasta to the pan
  3. Add Perfect Italiano Ricotta Pasta Stir Through Sundried Tomato to the pot and gently stir through
  4. Once warmed through, stir through the rocket, season to taste and garnish with extra parmesan
https://myfoodbook.com.au/recipes/show/rocket-and-chorizo-rigatoni-with-sun-dried-tomato-ricotta

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