All you need:
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:
Preheat oven to 350 degrees.
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.
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.
Nutrition information per serving:
Dietary Fiber: 4g
Saturated Fat: 19g
Trans fats: 0.5g
Daily nutritional values:
45% vitamin A
70% vitamin C