Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- 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 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.