Rigatoni with Chorizo Tomato Sauce

March 30, 2014

117

This may become your go-to pasta. If chorizo is too spicy, by all means substitute sweet Italian and eliminate the chili flakes altogether.

2 tbsp (30 mL) butter
1 onion, chopped
3 cloves garlic, minced
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper flakes
1 lb (500 g) fresh chorizo or
Italian sausage, cut into bite size-chunks
28 oz (796 mL) can plum tomatoes, drained
1/4 cup (50 mL) tomato paste
1 cup (250 mL) 15% or 18% Cream
12 oz (375 g) rigatoni or
gemelli pasta

In a large saucepan, melt butter over medium heat. Cook onion and garlic for 2 min. Stir in oregano, basil, salt and hot pepper flakes and cook for 1 min. Add sausage; cook, stirring, for about 5 min or until cooked through. Add tomatoes; mash with potato masher until very broken up. Stir in tomato paste and cream. Bring to the boil; reduce heat and simmer uncovered, stirring occasionally for 15 min. Meanwhile, bring a large pot of salted water to the boil. Add pasta; cook according to package directions. Drain well; return to pot. Pour in the sauce, stirring until pasta is well coated.

Nutritions

Calories
11807

Sodium
492mg
20% DV

Fat
647g
995% DV

Protein
44g
88% DV

Carbs
154g
52% DV

Fiber
48g
194% DV