Rigatoni with Chorizo, Zucchini & Ricotta

Rigatoni with Mexican Chorizo
🍁 🌿 🍁
Shaved Zucchini & Carrots & Chives
Ricotta & Pistachios

Rusty-red chorizo, green zucchini, and orange carrot give this rigatoni beautiful fall color. The Mexican chorizo brings a little heat, while the vegetables make the dish especially satisfying. Barilla Protein+ rigatoni adds an extra boost of protein to this hearty autumn pasta.

Finished with a scoop of creamy ricotta and a scattering of roasted pistachios, each bowl offers a pleasing mix of textures. The ricotta softens the spice of the chorizo, and the pistachios add a nutty crunch.

🍁 Autumn Pasta Recipe 🍁

Ingredients

– 7 oz. rigatoni (1/2 box of Barilla Protein +)
– Fine sea salt, for the pasta water
– 2 t. olive oil
– 1/3 c. finely diced onion
– 5 oz. fresh Mexican chorizo
– 1 small carrot, peeled
– 1 or 2 medium zucchini
– 1/4 c. finely grated Parmesan, plus more for serving
– 2 T. sliced fresh chives, divided
– 1/3 c. whole-milk ricotta
– 2 T. roasted pistachios, roughly chopped
– Freshly ground black pepper
– Olive oil, for a finishing drizzle

Method

1. Bring a pot of salted water to a boil. Cook the rigatoni al dente. Before draining, reserve about 1 c. pasta water.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until softened.

3. Add the chorizo and break it into small crumbles. Cook until completely cooked through and lightly browned.

4. While the pasta cooks, use a mandoline to shave the carrot crosswise into super thin coins. Shave zucchini lengthwise into thin ribbons, stopping when you reach the seedy centers.

5. Add the drained rigatoni to the skillet with the chorizo. Add about 1/4 c. pasta water and toss over medium-low heat until coated. Use more pasta water as needed.

6. Turn the heat to low. Add the shaved carrot and zucchini. Toss gently for 30 to 60 seconds, until warmed and slightly softened, keeping the ribbons intact.

7. Add another splash of pasta water. Remove from the heat. Add the Parmesan and half the chives, tossing gently. Taste and adjust the seasoning.

8. Divide between shallow bowls. Top each serving with a scoop of ricotta. Finish with pistachios, remaining chives, Parmesan, and black pepper. Drizzle lightly with olive oil.

Serves 2 generously as a main course.