One Pot Creamy Tomato and Chorizo Rigatoni

There is no other way to ensure that chorizo is cooked perfectly - you know, a little crunchy, with tons of flavor.
In the past, when you roast chorizo and add pasta along with chorizo to cook, I found that the hot salty flavor filtered in the rest of the sauce, leaving chorizo odorless and chewy.

I can not do this with you guys I know you prefer chorizo perfect, even if that means you need to wash another dish.

This is the food I crave now. I'm cold and waiting for Chris to come back from the lemsip pharmacy.
Creamy, tomatoes, cheese (mozzarella cheese and parmesan cheese), works almost as a medicine!

Ingredients

• 1 tsp olive oil
• 200 g chorizo sliced
• 1 small onion peeled and finely chopped
• pinch of salt and pepper
• 1 red bell pepper de-seeded and sliced
• 1 yellow bell pepper de-seeded and sliced
• 3 cloves garlic peeled and minced
• 250 g dried rigatoni pasta
• 480 ml chicken or vegetable stock
• 400 g tin of chopped tomatoes
• 1 heaped tbsp tomato puree/paste
• 120 ml double (heavy) cream
• 75 g baby spinach leaves
• 150 g mozzarella, chopped into small chunks (or 1 1/2 packed cups of shredded mozzarella)
• 75 g grated parmesan cheese
• 10 cherry/grape tomatoes sliced in half. I used a mixture of different colour tomatoes

Instructions :
Fоr thе full rесіре, Please Read here
Sorry to make you click a link for the recipe, but know I’m grateful for you.

Share this post