Rigatoni with creamy chorizo sauce

250 gr rigatoni pasta 100 gr elpozo dolce chorizo 1 tbsp olive oil 30 ml vodka 2 tbsp tomato paste ½ tsp chili flakes ½ tsp smoked paprika 250 ml heavy cream Grana padano ΜΟΝTARY Juice of half a lemon

In a pan, add the olive oil, chorizo, tomato paste, and chili flakes. Sauté briefly, then deglaze with vodka.

Meanwhile, bring a pot of water to a boil over high heat.

Add salt and the pasta, and cook according to the package instructions.

Add the heavy cream and 100 ml of the pasta cooking water to the sauce.

When the pasta is ready, remove from heat and drain.

Transfer the pasta to the pan with the sauce and stir to combine.

Serve with freshly grated cheese, extra chili flakes, and a squeeze of lemon.

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Rigatoni with creamy chorizo sauce

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