Rigatoni with Chorizo ​​and Tomatoes

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Rigatoni with Chorizo ​​and Tomatoes
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
792
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie792 cal.(38 %)
Protein33 g(34 %)
Fat37 g(32 %)
Carbohydrates81 g(54 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.2 mg(35 %)
Vitamin K24.8 μg(41 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin11.5 mg(96 %)
Vitamin B₆0.7 mg(50 %)
Folate145 μg(48 %)
Pantothenic acid1.9 mg(32 %)
Biotin16.5 μg(37 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C65 mg(68 %)
Potassium1,231 mg(31 %)
Calcium378 mg(38 %)
Magnesium121 mg(40 %)
Iron3.8 mg(25 %)
Iodine27 μg(14 %)
Zinc4.8 mg(60 %)
Saturated fatty acids15.1 g
Uric acid164 mg
Cholesterol68 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
400 grams Rigatoni
200 grams Chorizo
8 sun-dried Tomatoes (in oil)
8 ripe Tomatoes
2 red onions
1 handful Basil
100 grams pecorino romano (freshly grated)
salt
freshly ground peppers
cold pressed olive oil
butter
How healthy are the main ingredients?
pecorino romanoBasilTomatoonionsaltolive oil

Preparation steps

1.

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.

2.

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.

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