Barilla Rigatoni with Chorizo and Spicy Chipotle Cream Sauce


  • 1 pound box of Barilla Mezzi Rigatoni or other small pasta shape (like penne or large shells)
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 1 pound fresh Mexican chorizo, removed from casings (you can also substitute fresh turkey or chicken chorizo for a lighter option)
  • 2 red bell peppers, diced
  • 2 large garlic cloves, minced
  • 1-2 chipotle peppers in adobo sauce 
  • 1 teaspoon smoked spanish paprika (optional)
  • Zest of one whole lemon, finely grated
  • 3 cups heavy cream
  • 2 tablespoons tomato paste
  • 1/2 bunch cilantro, finely minced + more for garnish
  • 1 cup grated cotija cheese
  • Freshly ground black pepper

Barilla Rigatoni with Chorizo and Spicy Chipotle Cream Sauce #pastarecipes


  1. Bring 1 gallon of water to boil in a large pot. Once the water is boiling, season  with 1 1/2 tablespoons of salt. 
  2. While the water boils, place a large skillet over medium heat and add the oil. Cook the onions for 2-3 minutes, until translucent, then add the fresh chorizo, breaking it up with a wooden spoon and cooking until fully browned (about 5 minutes). Add the red bell pepper, garlic, the chipotle peppers (use 1 or 2 depending on how much spice you like), the paprika, lemon zest, 1/2 teaspoon kosher salt, the heavy cream, and tomato paste. Bring to a boil, then lower heat to a gentle simmer for 3-5 minutes, stirring occasionally, or until the sauce has reduced and thickened slightly. Remove from heat.
  3. Full instructions visit @alwaysorderdessert

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