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My review
Rigatoni Pasta with Chorizo
Sarah
"This is a great, fast dinner that's perfect for a potluck or weeknight meal. You can substitute chicken for the sausage, or delete the sausage to make it vegetarian, and it would still taste great!"
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Ingredients
50 m servings 574 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Add rigatoni, and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in the garlic, onion, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chorizo slices, and continue cooking until the chorizo is no longer pink in the center, about 10 minutes.
- Melt the remaining 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Add the diced tomatoes, salt, and pepper, then reduce the heat to medium-low, and simmer 10 minutes to thicken and smooth the sauce. Stir the cooked chorizo into the sauce along with the drained rigatoni pasta. Stir, and sprinkle with Parmesan cheese to serve.
Nutrition Facts
Per Serving: 574 calories; 30.3 g fat; 50.1 g carbohydrates; 25.3 g protein; 70 mg cholesterol; 960 mg sodium. Full nutrition
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Reviews
Read all reviews 1623 Ratings
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Most helpful positive review
11/25/2008
I might be being nice by giving this recipe four stars. It was fine, and we gobbled it down, but it really reminded me of hamburger helper. Not a fancy end for some excellent chorizo. We used ha...
Most helpful critical review
6/23/2008
It was okay, nothing more. I added some chili powder to my plate to give it some flavor. Its just tomato bisque with chorizo added. I doubt if I will make it again.
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11/25/2008
I might be being nice by giving this recipe four stars. It was fine, and we gobbled it down, but it really reminded me of hamburger helper. Not a fancy end for some excellent chorizo. We used ha...
8/13/2008
This was simple to put together and yummy! I used fresh from the garden tomatoes instead of canned, and added a bit of cumin and red pepper flakes. It was a good way to use up some chorizo. I...
5/2/2008
Well...I blew it. I didn't have any bell peppers or diced tomatoes, but I did have a can of Italian diced tomatoes and added the drained can to the white sauce. I followed the recipe otherwise...
6/17/2011
We liked this. I followed the recipe except for I did not use all chorizo sausage, I was afraid that would be too much for my family. Instead I used 1/4 chorizo and the balance in Italian pork...
5/12/2011
Love it, of course I did my own thing with it but the inspiration is there! I used a vegetarian chorizo, added some cayenne pepper, red pepper flakes, tomato paste instead of the milk, little su...
11/22/2009
Very delish no problems I added some mixed veggies for some color and to make it a bit healthier. I also used fat free milk and low fat butter spread
6/10/2012
I had to alter this a little as I went along. First, we use ground chorizo in our house so I browned that up instead of using the slices, so the outcome was textured like a meatsauce and spicy ...
11/25/2009
Very good. I've come to love chorizo, and am always looking for more recipies. This one makes the book.
6/23/2008
It was okay, nothing more. I added some chili powder to my plate to give it some flavor. Its just tomato bisque with chorizo added. I doubt if I will make it again.