Rigatoni with chorizo polpettini

Step 1

Cook pasta in a large pan of boiling, salted water according to the packet instructions.

Step 2

Meanwhile, heat oil in a large frypan over high heat. Add onion and cook, stirring constantly, for 4 minutes or until starting to soften. Roll chorizo into small balls, add to onion and cook, stirring occasionally, for 3 minutes or until browned. Add capsicum, garlic and paprika, and cook, stirring constantly, for 2 minutes or until fragrant. Add vinegar and cook, stirring constantly, for 1 minute or until reduced slightly. Add sherry and tomatoes. Bring to the boil, then reduce to a simmer and cook for 4-5 minutes to develop flavour.

Step 3

Drain pasta and toss through the chorizo mixture. Scatter with orange zest, mint and manchego, then drizzle with extra oil to serve.