Recipe by Sarah
"This is a great, fast dinner that's perfect for a potluck or weeknight meal. You can substitute chicken for the sausage, or delete the sausage to make it vegetarian, and it would still taste great!"
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1 (16 ounce) package
green bell pepper, diced
chorizo sausage links, sliced
1 (14.5 ounce) can
diced tomatoes, undrained
Parmesan cheese, grated
I might be being nice by giving this recipe four stars. It was fine, and we gobbled it down, but it really reminded me of hamburger helper. Not a fancy end for some excellent chorizo. We used half the bechamel, which I flavored with 1/2 t paprika and 1 T parsley. I think it also could have used more chorizo. Whole wheat noodles hold up well in this recipe.
It was okay, nothing more. I added some chili powder to my plate to give it some flavor. Its just tomato bisque with chorizo added. I doubt if I will make it again.
This was simple to put together and yummy! I used fresh from the garden tomatoes instead of canned, and added a bit of cumin and red pepper flakes. It was a good way to use up some chorizo. I will definitely make it again.
Well...I blew it. I didn't have any bell peppers or diced tomatoes, but I did have a can of Italian diced tomatoes and added the drained can to the white sauce. I followed the recipe otherwise. VERY good!! Hubby loved it. Thanks!
Love it, of course I did my own thing with it but the inspiration is there! I used a vegetarian chorizo, added some cayenne pepper, red pepper flakes, tomato paste instead of the milk, little sugar to cut the canned tomato taste . And it turns into a super spicy dish!
Very delish no problems I added some mixed veggies for some color and to make it a bit healthier. I also used fat free milk and low fat butter spread
We liked this. I followed the recipe except for I did not use all chorizo sausage, I was afraid that would be too much for my family. Instead I used 1/4 chorizo and the balance in Italian pork sausage. It was a nice mix. This was a nice quick and easy meal for a week night. We will make this again.
I had to alter this a little as I went along. First, we use ground chorizo in our house so I browned that up instead of using the slices, so the outcome was textured like a meatsauce and spicy throughout. The tomatoes I used were fire roasted, which added a great flavor to the sauce. I only used about half the milk because the sauce would've been too thin for my liking with more. For the cheese, used taco blend, not Parmesan. Hubby thought the final outcome was 5* delish but since I fixed it up a bit and didn't like it THAT much, I'll rate it 4* overall.
* Percent Daily Values are based on a 2,000 calorie diet.
Rigatoni Pasta with Chorizo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 272
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