Rigatoni with grilled vegetables and chorizo(Featured Chef Hans @ DeKookbijbel)
Easy
Fairly cheap
Delicious dish of pasta with grilled vegetables and fresh chorizo in cider.
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| Category: | Main course Pasta Vegetarian Pork Hans @ DeKookbijbel.be |
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Ingredients
For
4
Persons
Ingredients
| 400 g Rigatoni |
| 1 Eggplant |
| 1 Zucchini |
| 1 Red Bell Pepper |
| 1 Yellow Bell Pepper |
| 1 Shallot |
| 1 clove(s) Garlic |
| 2 tbsp Parsley, chopped |
| 2 tbsp Basil, choppes |
| 2 tbsp Oregano, chopped |
| Greek Yoghurt |
| 300 g Ricotta |
| 50 g Parmesan cheese |
| 400 ml Passata |
| 20 cl Red Wine |
| Olive Oil |
| Pepper and Salt |
| 4 Chorizo sausages |
Rigatoni with grilled vegetables and chorizo Directions
- Peel and finely chop the shallot and garlic. Sauté in 2 tbsp olive oil. Add the passata and fresh herbs. Deglaze with the wine and simmer for 15 minutes. Add the ricotta and season with salt and pepper.
- Meanwhile, cook the pasta al dente in lightly salted water, according to the instructions on the package. Drain.
- Rinse the eggplant, zucchini and peppers and cut them into pieces along with the chorizo. Heat a grill pan. Briefly run all the vegetables through some olive oil and grill them. If you have normal fresh chorizo, grill it with the veggetables.
- Mix the pasta with the tomato sauce. Serve with the grilled vegetables and chorizo and finish with grated parmesan. Spoon another dollop of Greek yogurt on top and finish with some freshly ground black pepper.
Recipe notes
For a vegetarian version, you can simply omit the chorizo or replace it with vegetarian alternative.
We used Chorizo in cider extra smoked.
Nutrition facts
vegetarian Vegan
Per Serving
