Chorizo et Courgette aux Rigatoni en Crème

Step-by-Step

1. 1

   Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

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2. 2

   In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced chorizo and cook until browned, about 3-4 minutes per side. Remove the chorizo from the skillet and set aside.

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3. 3

   In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

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4. 4

   Add the diced zucchini to the skillet and cook until tender, about 3-4 minutes. Season with salt and pepper to taste.

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5. 5

   In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes. Remove from heat and stir in the grated gruyère cheese until melted. Season with salt and pepper to taste.

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6. 6

   Add the cooked rigatoni to the skillet with the zucchini and onion mixture. Toss to combine, adding some reserved pasta water if the mixture seems too dry.

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7. 7

   Slice the cooked chorizo into thin rounds. Add the chorizo to the rigatoni mixture and toss to combine.

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8. 8

   Pour the bechamel sauce over the rigatoni mixture and toss to coat. Season with salt and pepper to taste. Garnish with chopped fresh parsley and serve immediately.

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