Rigatoni Pasta with Chorizo Recipe - Allrecipes.com
Rigatoni Pasta with Chorizo Recipe
  • READY IN 50 mins

Rigatoni Pasta with Chorizo

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add rigatoni, and cook until al dente, 8 to 10 minutes; drain.
  2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in the garlic, onion, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chorizo slices, and continue cooking until the chorizo is no longer pink in the center, about 10 minutes.
  3. Melt the remaining 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Add the diced tomatoes, salt, and pepper, then reduce the heat to medium-low, and simmer 10 minutes to thicken and smooth the sauce. Stir the cooked chorizo into the sauce along with the drained rigatoni pasta. Stir, and sprinkle with Parmesan cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2008

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.

 
Most Helpful Critical Review
Jun 23, 2008

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.

 

22 Ratings

Aug 13, 2008

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.

 
May 02, 2008

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!

 
May 13, 2011

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!

 
Nov 23, 2009

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

 
Jun 17, 2011

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.

 
Jun 10, 2012

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.

 

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Nutrition

  • Calories
  • 574 kcal
  • 29%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 960 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Sarah
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