Rigatoni with Tomato, Chorizo & Mozzarella

Serves 4

You'll need...

1 lb of rigatoni
5 oz of Cantaré Fresh Mozzarella Cheese - Perle or Ciliegine preferred
4 chorizo sausages cut into thick slices on an angle
½ red onion, sliced
13 oz can of chopped tomato
1 fresh green chili pepper, chopped
1 cup of Italian flat leaf parsley, chopped
½ cup of olive oil
Salt & freshly ground black pepper

Here's how...

Heat the olive oil in a large frying pan and sauté the onion over medium heat for 3 minutes, or until soft. Add the sausage and cook for 5 minutes or until brown and cooked through. Add the tomato and chili and bring to the boil. Reduce the heat and simmer for 10 minutes. Meanwhile, cook the pasta in salted, rapidly boiling water until al dente, and then drain. Serve the sauce over the pasta and top with fresh mozzarella and flat leaf parsley. Season to taste with salt and black pepper.