Chorizo Rigatoni
Savor the bold flavor of chorizo in this quick and simple rigatoni recipe. It's creamy, cheese and totally delicious. You'll find yourself craving this often.
Servings: 4
Equipment
Ingredients
- 8 Ounces rigatoni pasta
- 8 Ounces chorizo casings removed
- 1 yellow onion medium, sliced
- 1 Cup red bell pepper sliced
- 1 Cup cremini mushrooms sliced
- ½ Teaspoon sea salt plus more for the pasta water
- olive oil as needed
- 3 Cloves garlic minced
- 3 Tablespoons heavy cream or crème fraîche
- ¼ Cup parmesan cheese grated
Optional Garnishes:
- parmesan cheese grated
- red pepper flakes
- fresh parsley minced
Instructions
- Bring a large pot of salted water to a boil.
- Cook rigatoni according to package instructions for al dente. Reserve 1 cup of pasta water before draining.
- Meanwhile, heat a large skillet over medium heat.
- Add the chorizo and cook for 4 or 5 minutes or until browned, breaking it into small pieces with a wooden spoon. Transfer to a plate, leaving the fat in the pan.
- In the same skillet, add the onion, bell pepper and mushrooms. Season with ½ teaspoon of salt and sauté until softened and lightly browned, about 6 minutes.
- Add olive oil if the pan gets dry. Stir in the garlic and cook for 1 minute, until fragrant.
- Add the cooked rigatoni and chorizo to the skillet. Add the heavy cream or crème fraîche. Add the parmesan and toss everything together until coated.
- Add the reserved pasta water, a little at a time, until it reaches your desired consistency.
- Taste and adjust salt if needed.
- Serve immediately with your preferred garnishes.
Notes
Careful with the garlic: Garlic burns quickly, so cook it briefly over a medium heat to avoid bitterness.
Break up the chorizo: Breaking it into small pieces as it browns ensures every bite is packed with flavor.
Mind the mushrooms: Mushrooms absorb oil quickly, so add olive oil as needed while cooking. If the pan gets dry, a splash of water can deglaze and prevent sticking.
Uniform slicing: Cut onions, bell peppers and mushrooms into similar sized pieces to ensure even cooking.
Break up the chorizo: Breaking it into small pieces as it browns ensures every bite is packed with flavor.
Mind the mushrooms: Mushrooms absorb oil quickly, so add olive oil as needed while cooking. If the pan gets dry, a splash of water can deglaze and prevent sticking.
Uniform slicing: Cut onions, bell peppers and mushrooms into similar sized pieces to ensure even cooking.
Nutrition
Calories: 463kcal | Carbohydrates: 49g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 402mg | Potassium: 351mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1584IU | Vitamin C: 50mg | Calcium: 110mg | Iron: 2mg
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