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Bolognese Green Chile Chorizo Pasta recipe (Pasta)

Yield: 6 servings

8 oz minced turkey chorizo
tablespoons honey
lb fresh New Mexico green chiles
2   minced cloves garlic
1 tablespoon olive oil
½ cups diced celery
½ cups diced red onion
½ cups corn kernels
½   diced red bell pepper
12 oz rigatoni
some   salt
½ cups chopped fresh cilantro
1 cup grated Mexican cotija cheese

Posted by RiVD on Jan 17, 2011


Arrange oven rack 4 inches from broiler and preheat. Place green chiles on a baking sheet and broil, turning often, for 20 minutes. Transfer green chiles to a paper bag and roll shut, letting chiles "steam" until cool. Remove green chiles from bag and remove skin, stems, and seeds. Transfer to a blender and add 2/3 cup water. 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. Sauté 10 minutes, then add green chile purée. Reduce heat to medium-low. Add rigatoni to boiling water. Simmer Bolognese sauce while pasta cooks for about 7 minutes. Drain pasta and season sauce with salt. Divide pasta among 6 plates. Top with an even portion of Bolognese sauce, and garnish with cilantro and cheese.

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