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Chorizo & Ricotta Pasta

A plate of pasta full of character and creamy cheese!

Public
Course: Main course
Preparation time: 3 minutes
Cooking time: 17 minutes
Energy: 619 kcal / serving

Instructions

  • 1.   In a pot of salted boiling water, cook the pasta according to the package instructions.
  • 2.   Meanwhile, prepare the ricotta cream. In a bowl, mix: sour cream and ricotta. Season with pepper.
  • 3.   Remove the skin from the chorizo and cut it into small pieces.
  • 4.   Towards the end of cooking, take a small ladle of pasta cooking water, then drain the pasta.
  • 5.   Heat a drizzle of olive oil in a pan over medium heat. Add the chorizo and sauté for 3 minutes.
  • 6.   Add the tomato sauce. Mix and let it cook for 2 minutes.
  • 7.   Add the reserved cooking water and the pasta. Mix again until they are coated with sauce.
  • 8.   Spread the ricotta cream on a plate, then add the chorizo pasta on top. Sprinkle with grated parmesan and season to taste. It's ready!

Ingredients for servings

  • 100 g of rigatoni
  • 30 g of mild chorizo
  • 1 tablespoon of sour cream
  • 1 tablespoon of ricotta
  • 80 g of tomato basil sauce
  • 20 g of grated parmesan
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    619 kcal
    31 %
  • Fat
    24,64 g
    35 %
  • of which saturated
    12,18 g
    61 %
  • Carbohydrates
    72,38 g
    28 %
  • of which sugar
    4,36 g
    5 %
  • Protein
    25,42 g
    51 %
  • Fibers
    3 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference