Rigatoni With Creamy Tomato And Sausage Sauce Recipes

Steps:

• Cook pasta as directed on package.
• Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
• Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Steps:

• In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
• With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
• Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes.
• Add the pepper, parsley, and cream.
• In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
• Drain the pasta and toss with the sauce. Serve with grated Parmesan.

Steps:

• Romove the sausage from the casings and chop the meat fine.
• In a large pot, heat the oil over medium heat.
• Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.
• Add the wine and bring to a simmer.
• Cook until most of the wine evaporates.
• Stir in the tomatoes and salt and pepper to taste.
• Bring to a simmer.
• Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, about an hour and a half.
• Stir in the basil.
• Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat.
• Add the rigatoni and some salt.
• Cook, stirring occasionally until the rigatoni is al dente, tender yet still firm to the bite.
• Drain.
• In a large heated serving bowl, toss the rigatoni with the sauce.
• Serve with the grated cheese.

Steps:

• Remove casings from sausages and crumble meat.
• in a deep, heavy frying pan and over medium low melt the butter.
• Add sausage and onion and cook slowly, stirring until lightly browned.
• Add in garlic, tomatoes, tomato sauce, wine and salt.
• Increase heat to medium and bring to a boil.
• Cover, reduce heat and simmer 15 minutes.
• Cook rigatoni in salted water according to directions, drain and keep warm.
• Mix peas and cream into sausage sauce.
• Increase heat to medium high and cook stirring until sauce boils all over in large shiny bubbles and has thickened slightly.
• Spoon over rigatoni and mix lightly.
• Top with parmesan cheese.

Steps:

• Heat olive oil in heavy saucepan; add sausage and brown.
• Add onion and garlic; cook until the onion is translucent.
• Add tomato sauce, tomato paste, sugar, crushed fennel seed, and basil; stir and cook over moderate heat for 20 to 30 minutes.
• Bring 4 quarts of water to a boil in a large pot and add all the pasta at once; stir well.
• When the sauce is ready, put half-and-half in a bowl and add a little of the hot sauce to it to temper the milk. Add the milk to the rest of the sauce. When the rigatoni is cooked al dente, drain and put in large serving bowl. Add the sauce and stir to coat.
• Garnish with basil leaves and serve with fresh parmesan cheese.

Steps:

• Take a large deep fry pan and put in the olive oil and put on medium heat. Remove the casings from sausage and crumble the meat into the fry pan along with the chopped onions and cook slowly until sausage is lightly browned then drain.
• Add the tomato sauce, wine, garlic,and diced tomatoes. Turn heat up to medium high and bring mixture to boil. Cover, reduce heat and simmer for 1/2 hour.
• Turn heat back up to medium high and add the half and half. Bring mixture to slight boil. If you want thicker sauce mix corn starch with water and then add to sauce stirring in to desired thickness. Turn down heat and let simmer while you cook your rigatoni shells according to package directions.
• Drain shells well. Serve individual serving of noodles with sauce spooned over. Top with parmesan cheese if desired.

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.