Julie Goodwin’s rigatoni with chorizo & salsa verde
Jullie Goodwin’s chorizo pasta is a weeknight dinner that will delight the taste buds. Best of all, it’ll be on the table in 30 minutes.
Ingredients · Servings 4-6
- 500g rigatoni
- 2 x (340g) chorizo, sliced thinly
- 3 cloves garlic, chopped finely
- 1 cup (200g) drained semi-dried tomatoes
- 12 green Sicilian olives
- 200g fetta, crumbled
- SALSA VERDE
- 1 bunch (1 cup) flat-leaf parsley leaves
- 1 bunch (½ cup) fresh mint leaves
- 1 bunch (1 cup) basil leaves
- 1 clove garlic, extra
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- finely grated rind of 1 lemon
- ½ cup (125ml) extra virgin olive oil
Method · 30 min
- In a large pan of rapidly boiling salted water, cook the rigatoni according to the directions on the packet. While the pasta is cooking, bring a large frying pan to medium-high heat and cook the chorizo slices on each side until golden brown. Add the garlic and stir until soft and fragrant. Add the semi-dried tomatoes and olives, then remove from the heat.
- SALSA VERDE Place all the ingredients except the olive oil into the bowl of a food processor and blitz while pouring the olive oil in a steady stream. Season with salt and freshly ground pepper.
- Drain the rigatoni, and add to the pan with the chorizo mixture; stir to combine.
- Crumble over the fetta and fold gently through. Serve with Salsa Verde.
How to store leftover salsa verde
Any leftover salsa verde can be stored in a glass jar. Cover the surface with a layer of olive oil.
This recipe was first run in The Australian Women’s Weekly in May 2018, and published online in 2026.
