Italy meets southwestern flavors
Arrange oven rack 4 inches from broiler and preheat. Place chilies on a baking sheet and broil, turning often, for 20 minutes or until charred all over. Transfer chilies to a paper bag and roll shut letting chilies "steam" until cool. Remove chilies from bag and remove skin, stems, and seeds. Transfer to a blender and add 2/3 cup of water. Puree until smooth. Bring a large pot of water to a boil. Heat oil in a medium skillet over medium heat. Add garlic, celery, onion, corn, red pepper, and chorizo. Saute 10 minutes, then add chile puree and honey. Reduce heat to medium-low. Add rigatoni to boiling water. Simmker sauce while pasta cooks for about 7 minutes or until al dente. Drain pasta and season sauce with salt. Divide pasta among 6 plates. Top with sauce and garnish with cilantro and cheese.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 197 | ||
Calories from Fat: 23 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 41.4mg | 13 % | |
Sodium 19.7mg | 1 % | |
Potassium 188.9mg | 5 % | |
Total Carbohydrate 36.5g | 11 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 35.7g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 197
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