Rigatoni with chorizo and savoy cabbage

• olive oil↗2 tbsp tbsp
• soft chorizo↗200g g

  skin removed

• onion↗1

  finely chopped

• rigatoni300g g
• garlic cloves↗2 large

  sliced

• fennel seeds↗1 tsp tsp
• chili flakes↗½ tsp tsp
• savoy cabbage↗½

  finely shredded

• parmesan↗20g g

  finely grated, plus extra for serving

Step-by-step instructions

1. 1

   Add oil to a large deep skillet and heat over medium heat. Cut the chorizo into pieces and fry for 4–5 minutes until crisp. Remove with a slotted spoon and set aside. Add the onion to the oil with the chorizo and cook for 15 minutes until soft.

2. 2

   Pour boiling salted water over the pasta. When the onion is soft, add garlic, fennel seeds and chili flakes. Cook 2–3 minutes, then add the cabbage and season. Cook 10–12 minutes until softened, stirring frequently.

3. 3

   Add the cooked chorizo, boiled pasta, half a cup (about 150 ml) of pasta water and the parmesan. Mix well.

4. 4

   Divide onto four plates and sprinkle with extra parmesan before serving.