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Rigatoni With Pepper and Chorizo Cream Sauce

Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Servings 8 Servings


  • 2 Medium Tomatillos Husked, Rinsed and Quartered
  • 2 Large Bell Pepper Red or Yellow, Seeded and Chopped
  • 1 Poblano Chili Pepper Seeded and Diced
  • 1 Medium White Onion Peeled and Chopped
  • 2 Cloves Garlic Minced
  • 4 Tablespoons Olive Oil Divided
  • Salt Season to taste
  • Ground White Pepper Season to taste
  • 16 Ounces Rigatoni Pasta
  • 1/2 Pound Chorizo Sausage
  • 2 Cups Heavy Whipping Cream
  • Cilantro Fresh, Chopped, for garnish


  • Preheat oven to 350 degrees. In a 9-by-13-inch pan, toss together tomatillos, bell peppers, chili pepper, onion, garlic and 2 tablespoons of the olive oil. Season with salt and pepper. Roast, uncovered, for 1 hour or until mixture is slightly browned, stirring occasionally.
  • Meanwhile, cook pasta according to package directions; drain and set aside. Remove casing from chorizo, if present. In a large Dutch oven, cook chorizo in remaining 2 tablespoons olive oil until cooked through. Remove from heat; do not drain. Add roasted pepper mixture, including liquid. Cool mixture slightly, then puree in a food processor or blender. Return mixture to Dutch oven. Stir in cream; cook and stir until sauce starts to thicken. Add rigatoni and heat through. If desired, garnish with cilantro.


Daily Values:
45% vitamin A
6% calcium
70% vitamin C
15% iron
Nutrition Facts per serving:
Calories: 630
Protein: 16g
Carbohydrate: 50g
Saturated Fat: 19g
Cholesterol: 105mg
Sodium: 380mg
Dietary Fiber: 4g
Sugars: 6g
Fat: 41g
Trans fats: 0.5g