Rigatoni With Chorizo, Wild Mushrooms And Asparagus – a delicious recipe with olive oil, rope, rigatoni, kosher salt, mushrooms, chives. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of water to a boil.
2
While the water comes to a boil, start the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook until it begins to brown, about 7 minutes. Remove and set aside.
3
Add 2 tablespoons of the salt and bring back to a rolling boil. Add the pasta and cook until al dente according to package directions.
4
While the pasta cooks finish your sauce. Add the mushrooms to the skillet and cook until they begin to deeply brown, about 8 minutes, adding more oil if needed.
5
About 1 minute before the pasta is finished cooking add the asparagus to the pasta pot. Reserving 1 cup of the pasta water, drain the pasta and asparagus and add to the skillet with the mushrooms and toss together. Add back the reserved sausage and toss together again, adding in pasta water, as needed to loosen up the sauce.
6
Plate in bowls and garnish with chives. Season with flaky slate and pepper, if desired.
96
kcal
Calories
8
g
Fat
4
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 rope (13 1/2 ounces) chorizo sausage, cut into 1/2-inch slices, 3/4 pound rigatoni, kosher salt, and more.
Yes, Rigatoni With Chorizo, Wild Mushrooms And Asparagus falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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