Bravo Ristorante Italiano Rigatoni Alla Buttera Recipes

Steps:

• Cook sausage in a large frying pan, until well browned. Drain fat.
• Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
• Add peas and cream and cook for 1 1/2 minutes more.
• Fill a large saucepan 2/3 full with salted water. Bring to a boil.
• Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite).
• Place a single serving of pasta on a plate, and top with as much sauce as you like!
• Serve immediately.
• Grated Parmigiano cheese may be added at table, if desired.

Steps:

• Put the ingredients in large bowl. Mash, squeeze, knead, etc. until it is completely blended.
• Form into small balls about 1 to 1 1/2 inches in size and place on an ungreased cookie sheet.
• Butter the bottom of a small glass (or plastic cup) and dip into white sugar, then pound the cookies flat.
• Bake at 350 degrees for about 10 to 12 minutes.
• This makes a large batch!

Steps:

• Heat oil in large skillet over medium-high heat.
• Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
• Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
• Add wine and bring to boil, scraping up any browned bits.
• Add tomatoes with juices and bring to boil.
• Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
• Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
• Transfer to large bowl and serve with cheese.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
• Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
• Season with salt and pepper.
• Transfer to a bowl and serve.

Steps:

• Cook sausage in a large frying pan, until well browned. Drain fat. Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat. Add peas and cream and cook for 1 1/2 minutes more. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite). Drain and place in bowl, add sauce, salt and pepper and toss. Serve immediately. Grated Parmigiano cheese may be added at table, if desired.

Steps:

• Peel the casings off the sausages and break the meat into small chunks. In a large skillet, cook the sausage over medium-low heat, until cooked through; drain off the fat and crumble the sausage into small pieces.
• Add the tomatoes to the skillet with the sausage and mix well. Add the cream and cook over medium heat until the sauce begins to thicken.
• Meanwhile, cook the pasta until al dente, drain and add to the sauce. Add the peas and grated Parmesan cheese, and mix until the pasta is well coated.
• Serve with additional Parmesan cheese.

Steps:

• Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. , Meanwhile, sprinkle chicken with Italian seasoning and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer chicken to a greased 13x9-in. baking dish; sprinkle with 3/4 cup mozzarella cheese., Rinse eggplant; pat dry with paper towels. Transfer to a large bowl; add pasta sauce and toss to coat. Spoon over chicken; top with remaining cheese., Cover and bake at 350° for 35-40 minutes or until a thermometer inserted into the chicken reads 170°.