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Rigatoni Stuffed With Chistorra



  • 5.3oz Rigatoni
  • 1 Quijote Chistorra
  • 1/2 Spring onion
  • 1 garlic clove
  • 1.7oz Pinions
  • 6 Dried tomatos
  • 8 Dried peaches
  • Teaspoon of butter
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Fresh oregano leaves
  • Fresh chives
  • Vinaigrette
Rigatoni Stuffed With Chistorra
Rigatoni Stuffed With Chistorra


Finely chop the chives and garlic and put them to sauté in a frying pan with a stream of olive oil. Add the chopped txistorra and the chopped tomatoes. Season with salt, pepper and some fresh oregano leaves. Enter 4 chopped dried apricots and cook for approximately 3 minutes.

Transfer the mixture to the blender glass and grind until you get a fine puree. Put it in a pastry bag.

Cook the rigatoni in a saucepan with boiling water and salt for the time indicated on the package. Drain and fill them with the Chistorra.

Melt a piece of butter in a frying pan and add the pine nuts, some oregano leaves and the rest of the chopped dried apricots. Enter the stuffed rigatoni and sauté the whole. Season with a pinch of pepper and chopped chives.

Fill to your liking and season with the vinaigrette.


It provides complex carbohydrates, giving the necessary energy. It also provides fiber, especially whole grain pasta, aiding digestion and giving a feeling of satiety. It also contains minerals such as iron, niacin and folic acid.

It should be noted the presence of antioxidants in this dish, provided by tomato sauce. It is therefore a perfect unique dish that is very nutritious and energetic.

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