Jul 14 2026
Restaurants›The Essential›Rigatoni Recipe

Rigatoni Recipe

Inspired by The Essential
Time1h
Serves4

bolognese of housemade chorizo, tomato, crème fraiche, manchego

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

Chorizo Bolognese

Finishing & Cheese

Method

Pasta

  1. 1

    Bring water to a boil

    Fill a large pot with about 4–5 liters of water and bring to a rolling boil. Add 2 tablespoons kosher salt once boiling.

  2. 2

    Cook rigatoni

    Add rigatoni and cook according to package instructions minus 1 minute for al dente (usually 9–11 minutes). Reserve 120 ml of pasta cooking water, then drain and set aside.

Chorizo Bolognese

  1. 3

    Render chorizo

    Heat a large heavy-bottomed skillet or sauté pan over medium heat. Add 1 tablespoon olive oil. When shimmering, add the crumbled housemade chorizo and cook, stirring and breaking up pieces, until browned and most fat has rendered, about 6–8 minutes.

  2. 4

    Sauté aromatics

    Push the chorizo to one side, add the diced onion, carrot, and celery to the pan (add a splash of oil if the pan is very dry). Sauté until softened and translucent, about 6 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

  3. 5

    Build sauce

    Stir in 2 tablespoons tomato paste and cook 1–2 minutes until it darkens slightly. Deglaze the pan with 120 ml wine, scraping up browned bits; simmer until mostly evaporated, about 2–3 minutes.

  4. 6

    Simmer with tomatoes

    Add the crushed tomatoes, 250 ml stock, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, bay leaf, 1 teaspoon sugar (if using), 1 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Bring to a gentle simmer, then reduce heat to low and cook, partially covered, stirring occasionally, for 20–30 minutes to meld flavors and thicken slightly.

  5. 7

    Finish sauce

    Taste and adjust seasoning for salt and pepper. Remove and discard the bay leaf.

Finishing & Assembly

  1. 8

    Enrich with crème fraîche

    Off the heat, stir 120 ml crème fraîche into the bolognese until fully incorporated and creamy. If the sauce is very thick, add some reserved pasta water, 2–3 tablespoons at a time, to loosen to a silky, saucy consistency.

  2. 9

    Combine pasta and sauce

    Add the drained rigatoni to the pan with the bolognese (or return pasta to the pot and add sauce). Toss over low heat for 1–2 minutes so the pasta absorbs the sauce. Add reserved pasta water as needed to achieve coating.

  3. 10

    Add manchego and finish

    Remove from heat and stir in 80 g of the grated manchego until melted and combined. Taste and adjust seasoning. Plate the rigatoni and finish with remaining 20 g manchego grated over the top, chopped parsley, a drizzle of extra-virgin olive oil, and freshly ground black pepper to taste.

More from The Essential