Rigatoni con butifarra en salsa de ajos escalivados y tahini

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Rigatoni con butifarra en salsa de ajos escalivados y tahini. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rigatoni con butifarra en salsa de ajos escalivados y tahini, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rigatoni con butifarra en salsa de ajos escalivados y tahini delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rigatoni con butifarra en salsa de ajos escalivados y tahini is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rigatoni con butifarra en salsa de ajos escalivados y tahini estimated approx 20 min.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Rigatoni con butifarra en salsa de ajos escalivados y tahini using 8 ingredients and 6 steps. Here is how you cook it.

Otro plato de pasta diferente pero con mucho sabor.

Ingredients and spices that need to be Prepare to make Rigatoni con butifarra en salsa de ajos escalivados y tahini:

1. 80 gr rigatoni
2. 1 butifarra de ración
3. 1 cabeza ajos entera
4. 1/2 cebolleta
5. 1 c.s. tahini
6. Sésamo
7. 1 c.s. zumo de limón
8. 1 c.s. parmesano rallado

Instructions to make to make Rigatoni con butifarra en salsa de ajos escalivados y tahini

1. Envolvemos la cabeza de ajo en papel de aluminio y la asamos en el horno durante 40 minutos aproximadamente, hasta que la carne de los ajos esté tierna. Sacamos del horno, dejamos que se enfríe, cortamos por la mitad y apretando sacamos la pasta de ajos. Reservamos.
2. En una cazuela ponemos a dorar la butifarra cortada en trozos de bocado junto con la cebolleta bien picada.
3. Mientras ponemos a cocer la pasta según las instrucciones del fabricante.
4. Cuando la cebolleta esté pochadita añadimos la pasta de ajos y el tahini. Removemos y salpimentamos al gusto.
5. Añadimos la pasta y removemos. Si hace falta añadimos un poco del agua de cocción de la pasta para ligar la salsa. Añadimos el zumo de limón y el queso. Dejamos que se ligue la salsa.
6. Decoramos con sésamo y más pimienta molida.

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