Mini penne rigate with chorizo in risotto way

Publiée le 21/07/2015




  • Mini Penne Rigate 400g
  • Red Pepper 1 or 2 (about 300g)
  • 400g Cherry Tomatoes
  • 150g Roquette
  • 250g Soft Chorizo
  • 1 tbsp cooking oil VIGEAN
  • 2 chicken stock cubes with reduced salt content
  • 1 tbsp early harvest olive oil VIGEAN
  • White pepper

According to a recipe from the blog "Là où mènent mes pas"

  • Wash, seed and slice into little stripes the red pepper.
  • Wash and cut in half the cherry tomatoes.
  • Wash and spin the Roquette.
  • Cut the chorizo into slices of 1 cm thick and each slice in 4 pieces.
  • Cook the pepper in a frying pan or a wok with 1tbsp of cooking oil Vigean.
  • Cook the penne rigate for 3 minutes in a lot of boiled salted water.
  • During this time, prepare a liter of chicken stock with 2 cubes.
  • Dry the penne rigate and add immediately to the peppers in the wok.

Beging the risotto operation:
  • Pour 200 ml of stock on the penne, stiring constantly until total evaporation and repeat this operation twice (You need 300 ml of stock for all).
  • Add the cherry tomatoes and keeping on the risotto operation.
  • Add the soft chorizo and finish the risotto operation. (If you prepared in advance, there is 100 ml of stock to reheat the pastas in risotto way).

Good tasting !

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