The last thing the world needs now is another chorizo recipe. Chorizo is a cliché. Pick up any newspaper or magazine and there’s a recipe for chorizo. But there’s a reason. It’s good; the dried Spanish-style sausage is packed with chilli and garlic. It pairs well with pasta as long as all the ingredients are robust. I use rigatoni instead of the usual clichéd penne.
Cook 250g rigatoni. Halfway through, place one or two chorizo sausages in the cooking water. Cook five minutes more. Drain. Combine pasta in a pot with a tablespoon of good olive oil, a drained tin of borlotti beans and half a tin of diced tomatoes. Slice chorizo, fold through pasta, place in serving bowels, add halved cherry tomatoes and a little crumbled feta. That covers most of Europe.