
Very easy

Chorizo & Ricotta Pasta
5 minutes
Prep time
17 minutes
Cook time
624 cal.
Per serving
Ingredients for 1

100 g
Pasta (rigatoni)

30 g
Chorizo (cured)

1 tbsp
Crème fraîche

1 tbsp
Ricotta cheese

80 g
Tomato sauce (basil)

20 g
Parmesan (grated)
Utensils
Pot (small), Frying pan, Stovetop
recipe
- Step 1
In a pot of salted boiling water, cook the pasta according to the instructions on the package instructions. - Step 2
Meanwhile, prepare the creamy ricotta. In a bowl, combine : the 'crème fraîche' & ricotta cheese. Season to taste with pepper. - Step 3
Remove the skin from the chorizo & small dice. - Step 4
Once the pasta is cooked through, reserve a small ladle of cooking water & drain the pasta. - Step 5
Heat a drizzle of olive oil in a pan, over medium heat. Add the chorizo & sauté for 3 min. - Step 6
Stir in the tomato sauce & cook for another 2 min. - Step 7
Add the reserved cooking water & pasta to the pan. Stir until well coated. - Step 8
Spread the creamy ricotta on a plate & add the chorizo & ricotta pasta. Top with grated parmesan & re-season to taste. Enjoy !