Chorizo Edamame Rigatoni
Chorizo Edamame Rigatoni Recipe by Momma Cuisine
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound Mexican chorizo, out of the casing
- 1 1/2 cups frozen edemame
- 2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- 1/4 cup shredded Parmesan cheese
Boil a pot of hot salted water and cook the rigatoni noodles until al dente.
Heat a large saute pan with olive oil to medium-high heat. Add the chorizo and brown and break into smaller chunks with a wooden spoon.
Once the chorizo have browned about 8-10 minutes, add the frozen edemame and Italian seasoning and gently toss until the edemame have been heated all the way through. Then, add the rigatoni pasta. Toss with salt.
Toss together until incorporated and add grated Parmesan cheese, toss again and serve.