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Rigatoni with Pepper Chorizo Cream Sauce

     
12 Ratings
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Serves: 8 (about 1 cup each) Prep time: 10 minutes
Source: Cook time: 70 minutes

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Ingredients:

  • 2 medium tomatillos, husked, rinsed and quartered
  • 2 large red or yellow bell peppers, seeded and chopped
  • 1 poblano chile pepper, seeded and diced
  • 1 medium white onion, peeled and chopped
  • 2 cloves garlic, minced
  • 4 tbsp Hy-Vee Select olive oil, divided
  • Hy-Vee salt and Hy-Vee ground white pepper, to taste
  • 1 (16 oz) box Hy-Vee rigatoni pasta
  • 1/2 pound chorizo
  • 2 c. heavy whipping cream
  • Fresh chopped cilantro, for garnish

All you do

  1. Preheat oven to 350 degrees.
  2. In a 9-by-13-inch pan, toss together tomatillos, bell peppers, chile pepper, onion, garlic and 2 tablespoons olive oil. Season with salt and pepper. Roast, uncovered, for 1 hour or until mixture is slightly browned, stirring occasionally.
  3. Meanwhile, cook pasta according to package directions; drain and set aside. Remove casing from chorizo, if present. In a large Dutch oven, cook chorizo in 2 tablespoons olive oil until chorizo is cooked through. Remove from heat; do not drain. Add roasted pepper mixture, including liquid. Cool mixture slightly, then puree in a food processor or blender. Return mixture to Dutch oven. Stir in cream; cook and stir until sauce starts to thicken. Add rigatoni and heat through. If desired, garnish with cilantro.

Daily nutritional values:

45% vitamin A 6% calcium
70% vitamin C 15% iron

Nutrition information per serving:

Calories: 630 Protein: 16g
Carbohydrate: 50g Saturated Fat: 19g
Cholesterol: 105mg Sodium: 380mg
Dietary Fiber: 4g Sugar: 6g
Fat: 41g Trans fats: 0.5g
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