Rigatoni Pasta with Chorizo

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 (11)

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8

devon

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..." See more 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."

6

tara

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 ..." See moredefinitely make it again."

6

debbie f. from sunny Calif

May. 2, 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. VER..." See moreY good!! Hubby loved it. Thanks!"