How to make
Chop the onion and garlic and fry them in olive oil over moderate heat with a pinch of salt.
On the other hob, boil water for the pasta over high heat.
When the onion softens and begins to brown, add to it the chorizo, grinded almost like a mince (set aside a little of it for decoration). Stir briefly to fry and add the mushrooms, which have also been finely chopped.
Pour the tomato puree, add the oregano, salt, sugar and black pepper and cook over low to moderate heat.
During this time, the pasta water has boiled, so sprinkle the rigatoni with a pinch of salt and boil, until they're cooked al dente. Just stir them for the first minute, so that they don't stick together.
If the sauce on the other stove thickens too much, add a ladleful of the water in which the pasta is boiling.
Transfer the ready al dente rigatoni to the sauce with a little of their water and mix well, until they absorb it.
Grate the parmesan over them and stir a few times with the pan, to mix it in with everything else.
Don't add any more parmesan, but sprinkle with mozzarella - non fresh. We do this, because the flavor from the chorizo is strong and doesn't need another dominant flavor.
Divide the rigatoni with chorizo and chanterelle mushrooms into portions and sprinkle them with mozzarella before serving.
Enjoy your meal!
