RIGATONI WITH CHORIZO AND SPICY CHIPOTLE CREAM SAUCE

Serves: 8

This Rigatoni with Chorizo and Spicy Chipotle Cream Sauce will surely be your new favorite! It’s easy and quick to make, delicious, and hard to beat! Creamy, very comforting, and packed with your favorite traditional Latin ingredients.

Ingredients

2 tbsp extra virgin olive oil

1 lb box of Barilla Mezzi Rigatoni or other small pasta shapes (like penne or large shells)

Kosher salt

1 yellow onion, diced

2 red bell peppers, diced

2 large garlic cloves, minced

1-2 chipotle peppers in adobo sauce

Zest one whole lemon, finely grated

3 c. heavy cream

2 tbsp tomato paste

1 tsp smoked Spanish paprika (optional)

1/2 bunch cilantro, finely minced + more for garnish

1 lb fresh Mexican chorizo, removed from casings (or use fresh turkey or chicken, chorizo for a lighter option)

Freshly ground black pepper

1 c. grated cotija cheese

HOW TO MAKE RIGATONI WITH CHORIZO AND SPICY CHIPOTLE CREAM SAUCE

Step 1: In a large pot, bring 1 gallon of water to a boil. Season the boiling water with 1 1/2 tbsp of salt.

Step 2: In the meantime, heat the oil in a large skillet over medium heat. Once hot, add the onions and saute for about 2 to 3 minutes or until translucent. Next, add the fresh chorizo and cook for about 5 minutes, breaking the chorizo using a wooden spoon as it cooks. Then, add the red bell pepper, garlic, chipotle peppers (adjust according to preference), paprika, lemon zest, 1/2 teaspoon kosher salt, heavy cream, and tomato paste. Bring everything to a boil. Once boiling, decrease the heat to a gentle simmer. Continue to cook for additional 3 to 5 minutes until the sauce has reduced and slightly thickened, stirring often. When done, take the skillet off the heat.

Step 3: To the boiling water, add the pasta and cook a minute or two less than the package direction. Drain when done, reserving 1 c. of the pasta water.

Step 4: To the sauce, add the cooked pasta and cilantro. Place the skillet back on the stovetop and heat everything for about 1 to 2 minutes, tossing to coat the pasta well. If needed, add the reserved pasta water to thin out the sauce.

Step 5: Take off the heat and whisk in the cotija cheese. To taste, season with black pepper and extra salt.

Step 6: Before serving, garnish with some extra cilantro. Enjoy!

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RIGATONI WITH CHORIZO AND SPICY CHIPOTLE CREAM SAUCE

This Rigatoni with Chorizo and Spicy Chipotle Cream Sauce will surely be your new favorite! It's easy and quick to make, delicious, and hard to beat! Creamy, very comforting, and packed with your favorite traditional Latin ingredients.

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 8 people

Ingredients

  

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

Instructions

 

• In a large pot, bring 1 gallon of water to a boil. Season the boiling water with 1 1/2 tbsp of salt.
• In the meantime, heat the oil in a large skillet over medium heat. Once hot, add the onions and saute for about 2 to 3 minutes or until translucent. Next, add the fresh chorizo and cook for about 5 minutes, breaking the chorizo using a wooden spoon as it cooks. Then, add the red bell pepper, garlic, chipotle peppers (adjust according to preference), paprika, lemon zest, 1/2 teaspoon kosher salt, heavy cream, and tomato paste. Bring everything to a boil. Once boiling, decrease the heat to a gentle simmer. Continue to cook for additional 3 to 5 minutes until the sauce has reduced and slightly thickened, stirring often. When done, take the skillet off the heat.
• To the boiling water, add the pasta and cook a minute or two less than the package direction. Drain when done, reserving 1 c. of the pasta water.
• To the sauce, add the cooked pasta and cilantro. Place the skillet back on the stovetop and heat everything for about 1 to 2 minutes, tossing to coat the pasta well. If needed, add the reserved pasta water to thin out the sauce.
• Take off the heat and whisk in the cotija cheese. To taste, season with black pepper and extra salt.
• Before serving, garnish with some extra cilantro. Enjoy!