Chorizo & Ricotta Rigatoni

11 reviews

Bursting with meaty flavor & creamy texture. This is pasta decadence!

Camille C.
Camille C.

4 minutes

Prep time

15 minutes

Cook time

967 cal.

Per serving


Pot (small), Frying pan, Stovetop


Pasta (rigatoni)

Step 1

Cook the pasta according to the package instructions.

Ricotta cheese

Step 2

In a small bowl, combine the mascarpone & ricotta. Season with salt & pepper. Set aside.

Chorizo (pork)

Step 3

Remove the skin from the sausage (if needed). Chop the sausage.

Pasta (rigatoni)

Step 4

Once the pasta is cooked, reserve a bit of the pasta cooking liquid. Then drain the pasta.

Chorizo (pork)

Step 5

Heat a drizzle of olive oil in a pan over medium heat. Add the chorizo & crushed garlic. Cook, stirring for 2 min.

Marinara Sauce

Step 6

Add the tomato sauce & stir. Reduce the heat to low, cover & simmer for 3-5 min.

Pasta (rigatoni)

Step 7

Add a splash of the reserved cooking liquid & the pasta to the pan. Season with salt & pepper. Stir until heated through. Turn off the heat.

Parmesan (grated)
Ricotta cheese

Step 8

Spread the ricotta-mascarpone mixture onto a serving plate. Arrange the pasta over top. Garnish with grated parmesan cheese. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy967 cal.
Fat65 g
Carbohydrates59 g
Protein37 g
Fiber3 g

On average, one serving of the recipe "Chorizo & Ricotta Rigatoni" contains 967 Energy, 65 g of Fat, 59 g of Carbohydrates, 37 g of Protein, 3 g of Fiber.

Chorizo & Ricotta Rigatoni