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Barilla Rigatoni with Chorizo and Spicy Chipotle Cream Sauce

by Rebecca April 1, 2022

Servings: 8

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Hearty and very comforting, this pasta dish is one of the best meals you can whip up easily and quickly. Enjoy a Latin-inspired dish anytime with this hard-to-beat Barilla Rigatoni with Chorizo and Spicy Chipotle Cream Sauce!

Ingredients

1 lb fresh Mexican chorizo, removed from casings (or use fresh turkey or chicken chorizo for a lighter option)

2 tbsp extra virgin olive oil

1 lb box of Barilla Mezzi Rigatoni or other small pasta shapes (such as penne or large shells)

Zest of one whole lemon, finely grated

1 yellow onion, diced

2 red bell peppers, diced

2 large garlic cloves, minced

1 tsp smoked Spanish paprika (optional)

3 c. heavy cream

2 tbsp tomato paste

1-2 chipotle peppers in adobo sauce

1 c. grated cotija cheese

1/2 bunch cilantro, finely minced + more for garnish

Freshly ground black pepper

Kosher salt

How to make Barilla Rigatoni with Chorizo and Spicy Chipotle Cream Sauce

Step 1: Pour 1 gallon of water into a large pot. Bring to a boil and season with 1 1/2 tbsp salt.

Step 2: Heat the oil in a large skillet over medium heat. Add the onions to the hot oil and cook for about 2 to 3 minutes or until translucent. Next, add the fresh chorizo and continue to cook for another 5 minutes, breaking the meat up using a wooden spoon as it cooks until completely browned.

Step 3: To the skillet, add the red bell pepper along with the garlic, chipotle peppers, paprika, lemon zest, half tsp kosher salt, heavy cream, and tomato paste. Bring everything to a boil, then decrease the heat to a gentle simmer for about 3 to 5 minutes until the sauce has reduced and slightly thickened, stirring often. When done, take the skillet off the heat.

Step 4: To the boiling water, add the pasta and cook about a minute or two shy of what is indicated in the package directions. Drain when done and set aside about a cup of pasta water.

Step 5: To the sauce, add the cooked pasta and cilantro. Place the skillet back on the stovetop and heat everything for about 1 to 2 minutes, stirring to coat the pasta well. If the sauce turned out too thick, add a little of the reserved pasta water until you reached your desired consistency.

Step 6: Take the skillet off the heat, then stir in the cotija cheese. To taste, season with black pepper and salt.

Step 7: Serve immediately garnished with extra cilantro. Enjoy!

Barilla Rigatoni with Chorizo and Spicy Chipotle Cream Sauce

Rebecca Servings: 8 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Hearty and very comforting, this pasta dish is one of the best meals you can whip… General Recipes Barilla Rigatoni with Chorizo and Spicy Chipotle Cream Sauce European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb fresh Mexican chorizo, removed from casings (or use fresh turkey or chicken chorizo for a lighter option)
  • 2 tbsp extra virgin olive oil
  • 1 lb box of Barilla Mezzi Rigatoni or other small pasta shapes (such as penne or large shells)
  • Zest of one whole lemon, finely grated
  • 1 yellow onion, diced
  • 2 red bell peppers, diced
  • 2 large garlic cloves, minced
  • 1 tsp smoked Spanish paprika (optional)
  • 3 c. heavy cream
  • 2 tbsp tomato paste
  • 1-2 chipotle peppers in adobo sauce
  • 1 c. grated cotija cheese
  • 1/2 bunch cilantro, finely minced + more for garnish
  • Freshly ground black pepper
  • Kosher salt

Instructions

Step 1: Pour 1 gallon of water into a large pot. Bring to a boil and season with 1 1/2 tbsp salt.

Step 2: Heat the oil in a large skillet over medium heat. Add the onions to the hot oil and cook for about 2 to 3 minutes or until translucent. Next, add the fresh chorizo and continue to cook for another 5 minutes, breaking the meat up using a wooden spoon as it cooks until completely browned.

Step 3: To the skillet, add the red bell pepper along with the garlic, chipotle peppers, paprika, lemon zest, half tsp kosher salt, heavy cream, and tomato paste. Bring everything to a boil, then decrease the heat to a gentle simmer for about 3 to 5 minutes until the sauce has reduced and slightly thickened, stirring often. When done, take the skillet off the heat.

Step 4: To the boiling water, add the pasta and cook about a minute or two shy of what is indicated in the package directions. Drain when done and set aside about a cup of pasta water.

Step 5: To the sauce, add the cooked pasta and cilantro. Place the skillet back on the stovetop and heat everything for about 1 to 2 minutes, stirring to coat the pasta well. If the sauce turned out too thick, add a little of the reserved pasta water until you reached your desired consistency.

Step 6: Take the skillet off the heat, then stir in the cotija cheese. To taste, season with black pepper and salt.

Step 7: Serve immediately garnished with extra cilantro. Enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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