Italian sausage and Chorizo Rigatoni

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1020kcal

Ingredients

For the Rigatoni:

  • 4 oz Rigatoni pasta
  • 1 TBSP Extra-virgin olive oil
  • 4 oz Ground italian sausage
  • 4 oz Ground chorizo
  • 1 clove Garlic minced
  • 1/4 tsp Red pepper flakes optional
  • 1/2 cup Crushed tomatoes
  • 1/4 cup Tomato sauce
  • 1/4 cup Heavy cream
  • 1/4 cup Parmesan cheese (plus extra for garnish), grated
  • 1/4 tsp Dried oregano
  • Salt and pepper to taste

For the Caesar Salad:

  • 2 cups Romaine lettuce chopped
  • 2 TBSP Caesar dressing
  • 1/4 cup Croutons
  • 1 tsp Parmesan cheese grated

For the Wine Pairing:

  • 8 oz Pinot grigio
US Customary - Metric

Instructions

  • Cook the Rigatoni Bring a large pot of salted water to a boil.
  • Add the rigatoni and cook according to package instructions.
  • Reserve 1/4 cup of pasta water before draining.
  • Prepare the Sauce Base While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage and chorizo, breaking the sausage into small pieces. Cook for 5-7 minutes, until browned. Stir in minced garlic and red pepper flakes (if using). Sauté for 1 minute, until fragrant.
  • Build the Sauce Add crushed tomatoes, tomato sauce, and dried oregano to the skillet. Simmer for 5 minutes, stirring occasionally. Stir in heavy cream and Parmesan cheese, allowing the sauce to thicken for 2-3 minutes. Season with salt and pepper to taste.
  • Combine Pasta and Sauce Add the cooked rigatoni to the skillet with the sauce, tossing to coat. If the sauce is too thick, stir in a splash of the reserved pasta water.
  • Prepare the Caesar Salad In a mixing bowl, toss chopped romaine lettuce with Caesar dressing. Divide the salad between two bowls and top with croutons and grated Parmesan cheese.
  • Serve Plate the rigatoni and garnish with extra Parmesan cheese. Serve with Caesar salad and wine.

Nutrition

Calories: 1020kcal | Carbohydrates: 60g | Protein: 32g | Fat: 63g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Cholesterol: 127mg | Sodium: 1477mg | Potassium: 717mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5282IU | Vitamin C: 11mg | Calcium: 254mg | Iron: 4mg

Italian sausage and Chorizo Rigatoni

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 1020 kcal

Ingredients
 
 

For the Rigatoni:

  • 4 oz Rigatoni pasta
  • 1 TBSP Extra-virgin olive oil
  • 4 oz Ground italian sausage
  • 4 oz Ground chorizo
  • 1 clove Garlic minced
  • 1/4 tsp Red pepper flakes optional
  • 1/2 cup Crushed tomatoes
  • 1/4 cup Tomato sauce
  • 1/4 cup Heavy cream
  • 1/4 cup Parmesan cheese (plus extra for garnish), grated
  • 1/4 tsp Dried oregano
  • Salt and pepper to taste

For the Caesar Salad:

  • 2 cups Romaine lettuce chopped
  • 2 TBSP Caesar dressing
  • 1/4 cup Croutons
  • 1 tsp Parmesan cheese grated

For the Wine Pairing:

  • 8 oz Pinot grigio

Instructions
 

  • Cook the Rigatoni Bring a large pot of salted water to a boil.
  • Add the rigatoni and cook according to package instructions.
  • Reserve 1/4 cup of pasta water before draining.
  • Prepare the Sauce Base While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage and chorizo, breaking the sausage into small pieces. Cook for 5-7 minutes, until browned. Stir in minced garlic and red pepper flakes (if using). Sauté for 1 minute, until fragrant.
  • Build the Sauce Add crushed tomatoes, tomato sauce, and dried oregano to the skillet. Simmer for 5 minutes, stirring occasionally. Stir in heavy cream and Parmesan cheese, allowing the sauce to thicken for 2-3 minutes. Season with salt and pepper to taste.
  • Combine Pasta and Sauce Add the cooked rigatoni to the skillet with the sauce, tossing to coat. If the sauce is too thick, stir in a splash of the reserved pasta water.
  • Prepare the Caesar Salad In a mixing bowl, toss chopped romaine lettuce with Caesar dressing. Divide the salad between two bowls and top with croutons and grated Parmesan cheese.
  • Serve Plate the rigatoni and garnish with extra Parmesan cheese. Serve with Caesar salad and wine.

Nutrition

Calories: 1020kcalCarbohydrates: 60gProtein: 32gFat: 63gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gCholesterol: 127mgSodium: 1477mgPotassium: 717mgFiber: 5gSugar: 7gVitamin A: 5282IUVitamin C: 11mgCalcium: 254mgIron: 4mg
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