Full disclosure- I may or may not have had a few too many tequila drinks during the filming process of this recipe so I may or may not have properly recorded the ingredients and their measurements in my notebook. So let's take this as a lesson in trusting your tongue and tasting as you go because no recipe should be set in stone. And for legal purposes, drink responsibly.
1/2 lbs Rigatoni
1/2 onion, finely diced
5 oz Chorizo
2 garlic cloves, minced
1 Tbsp Olive Oil, split
3 Tbsp Tomato Paste
1/2 tsp Mexican oregano
Calabrian chili paste/ Chili flakes to taste
Heavy cream to taste
Salt & Pepper to taste
Garnish:
Cotija Cheese
Begin by Putting a pot of salted water to boil.
Then in a large pan on medium heat, add 1/2 Tbsp of olive oil and cook the chorizo.
Then add and sweat your diced onion with the chorizo. Once onion has softened, grate in the garlic and sauté for 1-2 minutes.
Begin boiling your Pasta.
Add your Calabrian chili and tomato paste into the pan. Cook through for at least 1-2 minutes or until tomato paste darkens in color and begins to stick to the bottom of the pan.
Deglaze with tequila then add Mexican Oregano. Sauté for a minute then add your cream until you get your desired color.
Once desired color is achieved, slightly thin out your sauce with pasta water if needed and let simmer for a couple of minutes, taste and adjust for salt and pepper.
Once your tongue is happy, drizzle in the remaining Olive Oil then add your rigatoni and toss. Serve with Cotija cheese and enjoy
