Smoky Chorizo and Roasted Pepper Rigatoni

• 12 oz rigatoni pasta
• 8 oz chorizo sausage, casing removed
• 2 cups roasted red peppers, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Cook the rigatoni according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add diced onion and cook until translucent, about 3 minutes.
4. 4 Stir in minced garlic and cook for another minute until fragrant.
5. 5 Add chorizo to the skillet and cook until browned and fully cooked.
6. 6 Stir in crushed tomatoes, diced roasted red peppers, smoked paprika, red pepper flakes, salt, and black pepper.
7. 7 Simmer the sauce for about 10 minutes, allowing flavors to meld.
8. 8 Combine the cooked rigatoni with the sauce, tossing to coat.
9. 9 Serve hot, garnished with fresh parsley.

Equipment

• Large pot for pasta
• Large skillet
• Wooden spoon

Variations

• Add sautéed spinach for extra greens.
• Substitute rigatoni with penne or fusilli for variety.

Substitutions

• Use turkey chorizo for a leaner option.
• Substitute roasted red peppers with jarred ones if fresh aren't available.

Pairings

• Chianti wine
• Garlic bread

Nutrition

Tips

• For an extra kick, add more red pepper flakes to taste.
• If you prefer a saucier dish, add a splash of pasta water to loosen the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to revive the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of water or broth.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with crusty bread to mop up every last bit of sauce.

FAQ