Chorizo & savoy cabbage rigatoni

Method

• step 1

  Pour the oil into a large, deep, frying pan and put on a medium heat. Crumble in the chorizo and cook for 4-5 mins or until crisp. Remove from the pan using a slotted spoon and set aside. Tip the onion into the chorizo oil and cook for 15 mins until softened.

• step 2

  Put the pasta on to boil in plenty of salted water. Once the onion has softened, sprinkle in the garlic, fennel seeds and chilli flakes. Cook for 2-3 mins, then toss in the cabbage and season. Cook for 10-12 mins until softening, stirring often.

• step 3

  Toss through the cooked chorizo, the cooked pasta, a ladleful of pasta water (roughly 150ml) and the parmesan. Mix very well to combine.

• step 4

  Divide between four bowls, and scatter over more parmesan to serve.