Rigatoni with Chorizo and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 378 mg | (38 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 11 g |
Ingredients
Preparation steps
Remove the casing from the chorizo, and cut into slices. Peel the onion and cut into rings. Drain the sun-dried tomatoes, and cut into thick strips. Rinse the fresh tomatoes, then blanch in boiling salted water. Peel the tomatoes, remove the seeds, and finely dice. Heat 3 tablespoons of oil in a pan, and sauté the onion. Add the sun-dried tomatoes and chorizo. Sauté for 1-2 minutes, stirring constantly.
Add the tomatoes, and sauté for 1 minute. Remove the pan from the heat and season with salt (the chorizo is already relatively salty). Cook the rigatoni in boiling salted water until al dente. Drain the pasta, reserving some of the pasta water. Mix the rigatoni with 1 tablespoon of butter and 3 tablespoons of the pasta water. Toss to combine, then transfer to plates. Top with the sauce and basil leaves. Garnish with the pecorino cheese, and serve immediately.
