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RECIPE
22 INGREDIENTS17 STEPS55min

Pasta with Ham and Pork Chorizo with Garlic Bread

4.5
2 Ratings
"This is the only way Cubans do pasta. It’s rich and flavorful with the delicious tang and smokiness of Spanish sausage and a savory sofrito. And this delicious garlic bread is the perfect compliment!" - Ana Quincoces
Pasta with Ham and Pork Chorizo with Garlic Bread Recipe | SideChef
"This is the only way Cubans do pasta. It’s rich and flavorful with the delicious tang and smokiness of Spanish sausage and a savory sofrito. And this delicious garlic bread is the perfect compliment!" - Ana Quincoces
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
55min
Total Time
$15.41
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1
Shallot
3 cloves
2
Spanish Chorizo
3 oz
Smoked Ham
8 oz
Rigatoni
3/4 cup
Tomato Sauce
2 Tbsp
White Cooking Wine
1/2 tsp
1/4 tsp
1/3 cup
Whipping Cream
2
Baguettes
1/4 cup
8 cups
Water
1 Tbsp
to taste
2 Tbsp
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Nutrition Per Serving

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CALORIES
2579
FAT
124.2 g
PROTEIN
119.6 g
CARBS
257.4 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Chop the Shallot (1) into 1/4 inch pieces and put into a medium bowl.
Step 3
Mince the Garlic (3 cloves) add 1/3 to the bowl. Set aside remaining garlic.
Step 4
Discard the stem, pith and seeds of the Red Bell Pepper (1) . Cut into 1/4 inch dice; add to bowl.
Step 5
Remove the Fresh Parsley (3 Tbsp) leaves from the stems; discard stems. Chop ½ the leaves. Save remaining leaves whole for garnish.
Step 6
Cut the Spanish Chorizo (2) and ONLY ½ of the Smoked Ham (3 oz) into 1/4 inch pieces; set aside.
Step 7
Heat a medium saucepot over medium-high. When hot, add the chorizo and ham and cook for 3 minutes; hold for next step.
Step 8
In a large saucepot over high, add Water (8 cups) and Salt (1/2 Tbsp) bring to a boil. Add the Rigatoni (8 oz) , stir. Cook for 10 to 12 minutes, reserve ¼ cup of pasta water, then drain pasta in a colander.
Step 9
Return the pasta to the pot, drizzle with a little Olive Oil (to taste) , toss. Cover. hold.
Step 10
While the pasta is cooking, add the shallot, garlic and red bell pepper mixture to the chorizo and ham; reduce the heat to medium. Sauté for 5 to 7 minutes.
Step 11
Add Tomato Sauce (3/4 cup) , White Cooking Wine (2 Tbsp) , Dried Basil (1/2 tsp) , Dried Oregano (1/4 tsp) , Paprika (1/4 tsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Cook for 5 minutes.
Step 12
Reduce heat to low, add Whipping Cream (1/3 cup) and the reserved pasta water; stir until combined. Simmer for 3 to 5 minutes.
Step 13
Pour the tomato cream sauce over the rigatoni. Stir in the Parmesan Cheese (1/4 cup) . Transfer the pasta to a baking dish, sprinkle the Shredded Mozzarella Cheese (1 cup) , evenly over the top and bake for 20 minutes until the cheese starts to turn a golden brown.
Step 14
Cut the Baguettes (2) into 1 inch thick slices at a 45 degree angle.
Step 15
Combine Butter (1/4 cup) remaining garlic, parsley, Olive Oil (2 Tbsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) in a small bowl.
Step 16
Spread garlic mixture on one side of each baguette slice; place on baking sheet. Bake in the oven for 8 to 10 minutes until the bread has browned slightly.
Step 17
Serve the baked rigatoni family-style, in the baking dish. Offer the garlic bread wrapped in a colorful cloth napkin in a basket or on a plate. Serve and enjoy!
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Nutrition Per Serving
Calories
2579
% Daily Value*
Fat
124.2 g
159%
Saturated Fat
51.0 g
255%
Trans Fat
0.5 g
--
Cholesterol
277.8 mg
93%
Carbohydrates
257.4 g
94%
Fiber
25.2 g
90%
Sugars
20.5 g
--
Protein
119.6 g
239%
Sodium
6837.3 mg
297%
Vitamin D
0.7 µg
3%
Calcium
813.6 mg
63%
Iron
24.3 mg
135%
Potassium
657.0 mg
14%
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