Rigatoni With Pesto Creamy Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

Steps:

• For the pesto sauce-------------.
• Microwave oil on high for 2 minutes uncovered.
• Add garlic.
• Microwave on medium for 2 minutes uncovered.
• Add tomatoes, chilli flakes, oregano, basil and black pepper.
• Mix.
• Microwave on high for 4 minutes covered.
• Allow standing time of 2 minutes.
• Cool the mixture.
• Blend walnuts to a powder in a mixer.
• Add the cooked tomato mxture.
• Microwave the above mixture with cream, milk and salt for 4 minutes uncovered.
• For pasta cooking-------------.
• Microwave in a deep glass dish, water with 1 tbsp oil on high for 5 minutes uncovered.
• Place wooden spoon in the glass dish while doing so.
• Add Rigatoni.
• Mix and microwave on high for 11 minutes uncovered.
• Stir once in between.
• Add salt.
• Microwave for 2 more minutes.
• Drain off excess water.
• Shower pasta with cold water.
• Drain again.
• Keep aside.
• To serve-------------.
• Microwave pesto creamy sauce alongwith the cooked Rigatoni on medium-high for 4 minutes uncovered.
• Serve hot garnished with grated cheese, chopped tomato, chopped cilantro accompanied by soup.

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• 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 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Steps:

• Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 14 to 16 minutes, stirring frequently, until tender but not mushy. While the water is heating and the pasta is cooking, continue with the recipe to make the pesto.
• To measure basil, firmly pack basil leaves into a measuring cup. Use a measuring cup for measuring dry ingredients. Rinse the basil leaves with cool water, and pat dry thoroughly with a paper towel or clean, dry kitchen towel. Peel the garlic cloves.
• In a food processor or blender, place the basil leaves, garlic, cheese, oil and pine nuts. Cover and process, stopping occasionally to scrape sides with rubber spatula, until smooth.
• Place a strainer or colander in the sink. Pour the pasta in the strainer to drain, and place in a large serving bowl or back in the Dutch oven. Immediately pour the pesto over the hot pasta, and toss until pasta is well coated. Serve with additional grated Parmesan cheese if desired.

Steps:

• Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
• Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
• Melt the butter in a medium saucepan over medium heat.
• Slowly whisk in the flour until smooth and pasty.
• Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
• Add the sundried tomatoes.
• Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
• Add the pesto sauce and mix well.
• Sprinkle the parmesan in, and whisk.
• Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
• Remove from heat, and add salt to taste.
• Pour over rigatoni, mix and serve!