Friday, September 18, 2020

One Pot Creamy Tomato and Chorizo Rigatoni


One Pot Creamy Tomato and Chorizo Rigatoni



One Pot Creamy Tomato & Chorizo Rigatoni with Mozzarella & Parmesan - a fast and straightforward midweek dinner ready in but 25 minutes!

INGREDIENT
1 teaspoon vegetable oil
200 g of chorizo - sliced
1 small onion - peeled and finely chopped
pinch of salt and pepper
1 red bell pepper - seeded and sliced
1 yellow bell pepper - seeded and sliced
3 cloves of garlic - peeled and chopped
250 g of dry rigatoni paste
1 cup (480 ml) chicken or vegetable broth
400 g chopped tomatoes
1 tablespoon tomato puree / paste
120 ml cream cheese (heavy)
75 g of baby spinach
150 g mozzarella, dig small pieces (or 1 1/2 cups grated mozzarella cheese)
75 g grated parmesan
10 cherry / grape tomatoes - cut in half. i exploit a mix of tomatoes of various colors
Serve:
pinch of black pepper
2 tablespoons chopped fresh parsley
2 tablespoons grated parmesan

INSTRUCTIONS
1.Heat the oil during a large skillet over medium heat. Add the chorizo and cook, 1 to 2 minutes per side, until brown and crispy. Remove from the pan with a slotted spoon, place within the bowl and canopy .
2.Add chopped onion to skillet and cook, stirring constantly, 5 minutes, until soft. Add a pinch of salt and pepper, red and yellow bell peppers, and garlic. Cook for two more minutes.
3.Add rigatoni, then pour within the stock, canned tomatoes and tomato puree. Stir together, push the rigatoni under the liquid. bring back a simmer, then cover the pan with a lid or foil and simmer for 10 minutes.
4.After 10 minutes, carefully open the lid and blend everything. Add cream, spinach, mozzarella and parmesan. Stir well, arrange the cooked chorizo on top (to warm it up) and canopy . Simmer for an additional 2-3 minutes until the paste is cooked, the spinach is wilted and therefore the cheese is melted.
5.Remove the lid and arrange the chopped tomatoes on top, then sprinkle with black pepper, chopped parsley and grated parmesan.
Use it immediately.