Creamy Chipotle Chorizo Rigatoni

Ingredients

• 1 lb rigatoni noodles (cooked until al dente)
• 0.25 red onion (diced)
• 2 tbsp garlic (minced)
• 2.5 tbsp chipotle sauce (adjust to taste (2–3 tbsp))
• 1 lb chorizo
• 16 oz heavy cream
• 0.5 cup Parmesan cheese (grated, plus more for serving)
• 0.5 cup pasta water (reserved from cooking rigatoni)
• 1 tsp garlic powder
• 1 tsp onion powder
• black pepper (to taste)
• red pepper flakes (to taste, plus more for garnish)
• 2 tbsp fresh cilantro (minced)

Steps

1. 1

   Cook the rigatoni according to the package directions until al dente.

2. 2

   Before draining the pasta, reserve ½ cup of the pasta water and set aside.

3. 3

   Dice ¼ of a red onion.

4. 4

   Heat a large skillet over medium heat. Add the 2 tbsp minced garlic and diced onion, cooking until softened and fragrant.

5. 5

   Stir in the chipotle sauce and cook for about 1 minute.

6. 6

   Add the 1 lb of chorizo and cook until fully browned, breaking it apart with a spoon or spatula as it cooks.

7. 7

   Pour in the 16 oz of heavy cream and stir to combine.

8. 8

   Add the reserved pasta water and ½ cup Parmesan cheese, stirring until the cheese has melted into a smooth, creamy sauce.

9. 9

   Season the sauce with garlic powder, onion powder, black pepper, and red pepper flakes to taste.

10. 10

    Stir in the minced fresh cilantro.

11. 11

    Add the cooked rigatoni to the skillet and toss until the noodles are evenly coated in the creamy sauce.

12. 12

    Serve hot and garnish with extra Parmesan cheese and a sprinkle of red pepper flakes.

Notes

Adjust the amount of chipotle sauce based on your heat preference. If the sauce becomes too thick, you can add an extra splash of pasta water or cream to reach your desired consistency.

Nutrition per serving

• main
• pasta
• chorizo
• spicy
• dinner
• comfort food