Smokey & Spicy Cheddar Rigatoni

by katerina on April 4, 2013

Ever have a plan and have to adjust it due to extremely expired ingredient? I went to make a batch of my chorizo and smoked cheddar macaroni only to find that the chorizo I had bought that same day expired 10 days before. Darn it!

Smokey and Spicy Pasta with Cheddar and Green Onions

Time to improvise and create a vegetarian dish instead. I added tomatoes, some mustard, and some garlic chili sauce and was very happy with the results. Also, instead of purely smoked cheddar I used a combination of smoked and sharp. Enjoy.

Print Recipe

Smokey & Spicy Cheddar Rigatoni

(serves 4)

2 tablespoons butter
1 small onion, diced
2 tablespoons flour
2 cups milk
salt and freshly ground pepper
2 teaspoons Dijon mustard
1 tablespoon Sambal oelek(other hot sauce can be substituted, do also adjust the amount)
1 chopped tomato
4 scallions, finely chopped
1/3 cup grated smoked cheddar
1/2 cup grated sharp cheddar
320g rotini

Put a big pot of water on to boil for the pasta.

Melt the butter in a medium saucepan over medium-low heat. Sweat the onions, stirring regularly until nice and soft - about 5 minutes. Sprinkle in the flour and stir until absorbed into the buttery onions. Continue stirring regularly over the heat for a few minutes to help cook out the floury taste. Slowly whisk in the milk, along with a 1/2 teaspoon of salt and a big pinch of pepper. Bring to a gentle simmer and add the scallion and the tomatoes. Stir regularly until it thickens, about 8 minutes. Stir in the mustard and Sambal (or other hot sauce, adjust amount accordingly).

Salt the boiling pasta water and cook pasta according to package directions. Once cooked, drain and reserve. Slowly stir the cheeses into the sauce. Taste the sauce and add salt and pepper as necessary. Toss with the pasta and serve.


Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time:30 minutes
Calories(approximate per serving): 515



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