Creamy Chorizo, Olive, Basil and Tomato Rigatoni

Ingredients

• 500g rigatoni
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 200g spicy salami, chopped
• 200g cherry tomatoes, halved
• ½ cup kalamata olives, pips removed and halved
• 2 cloves garlic, finely chopped
• ¼ cup basil, chopped
  
• ½ packet Perfect Italiano™ Parmesan
• 500g Perfect Italiano™ Ricotta

Method

1. Cook the rigatoni according to the packet instructions. Drain the pasta into a colander, reserving ½ cup of the cooking water. Set aside.
2. As the pasta cooks, pour the olive oil into a large fry pan and place over a medium heat. Once hot, add the salami and sauté for 2-3 minutes. Add the garlic and tomatoes. Continue to fry for 4-5 minutes or until the garlic begins to turn golden and the tomatoes soften and char.
3. Reduce the heat to low, and then add the pasta and olives to the fry pan and stir through to combine. Add the ricotta, parmesan, and reserved hot pasta water. Season with salt and pepper, and gently stir all the ingredients together to coat the pasta.
4. Sprinkle over the basil and serve immediately.