Rigatoni with Pepper Chorizo Cream Sauce

Recipe

Rigatoni with Pepper Chorizo Cream Sauce

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3.86 out of 5 stars
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29 ratings

Recipe Data

8
Servings
10min
Prep
10min
Total

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    Description

    The combination of hot, sweet and spicy from the peppers and chorizo creates a whole new dimension that you won't find in any other sauce.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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 clove(s) 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
    ½ lbs. chorizo
    2 c. heavy whipping cream
    Fresh chopped cilantro, for garnish

    Directions

    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.

    Nutrition facts

    Servings

    630 Calories per serving

    Amounts Per Serving

    • Total Fat: 41g
    • Cholesterol: 105mg
    • Sodium: 380mg
    • Total Carbohydrates: 50g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 45%
    0%
    Vitamin C 70%
    0%
    Iron 15%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Health 2014.