CHORIZO TOMATO ROTINI PASTA RECIPE BY TASTY
Here's what you need: oil, chorizo, onion, ground beef, salt, pepper, tomato sauce, rotini pasta, parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat.
- Cook chorizo until slightly crispy.
- Add the onions and cook until translucent.
- Add the beef, salt, and pepper, cooking until no pink is showing.
- Pour in the tomato sauce, and cook until sauce thickens.
- Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
- Enjoy!
Nutrition Facts : Calories 948 calories, Carbohydrate 57 grams, Fat 49 grams, Fiber 5 grams, Protein 65 grams, Sugar 10 grams
RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO
Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 45m
Number Of Ingredients 7
Steps:
- Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
- Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
- Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
RIGATONI WITH CHORIZO AND TOMATO
Make and share this Rigatoni With Chorizo and Tomato recipe from Food.com.
Provided by Sara 76
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan. Add the onion and stir over low heat until tender.
- Add the sausage to th epan and cook, turning frequently, for 2-3 minutes. Add the tomato, wine, chili and salt and pepper to taste, and stir. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
- While sauce i cooking, cook th erigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta. Toss well to combine. Serve sprinkled with the combined fresh parsley and grated parmesan.
Nutrition Facts : Calories 780.6, Fat 35.8, SaturatedFat 11.5, Cholesterol 136.2, Sodium 1070.8, Carbohydrate 78.6, Fiber 5.1, Sugar 7.2, Protein 30.5
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