vitamin scallop & radicchio rigatoni” />
A few weeks ago, gonorrhea I thought to myself “I really must start exploring a world beyond Spanish chorizo.” I didn’t say it out loud of course (my husband would file for divorce), but I had the thought. So, what was on the menu this week? Rigatoni with Portuguese chouico, which I’m pretty sure is the Portuguese version of Spanish chorizo. Just looked on Wikipedia, and yep, that’s what it is.
Here’s what really happened. I knew I had some scallops in the freezer and I knew I wanted use them in a pasta. So, I planned out a nice pancetta & scallop pasta with radicchio. While I’m sure that would have been lovely, my grocery store was out of pancetta. Sure, I could have used bacon, but they only had Oscar Meyer and I’m a snob. Right above that flabby Oscar Meyer bacon was a package of hot Portuguese chourico, so I grabbed that instead.
Since you can’t really go wrong with chorizo of any nationality, the pasta turned out really well. I especially liked the radicchio in this dish. It was browned and added a nice bitter contrast to the sweet tomatoes and scallops. It was also done in under 20 minutes. The only downside was all the dishes (cutting board, bowl, skillet, pot, colander, etc.), but really that’s more of my husband’s concern.