Rigatoni With Red Peppers And Roasted Garlic Tomato Cream Sauce Recipes

Steps:

• Pre-heat oven to 425 degrees. In a large mixing bowl, add 1 can of whole peeled tomatoes and 3/4 of liquid inside. Crush tomatoes gently in your hands. Then smash six cloves of garlic with blunt end of your knife and toss into bowl. Peel one yellow onion and cut into large chunks before adding to bowl. Next, chop one vine-ripened tomato into large chunks and toss into bowl. Then add 1/2 cup olive oil and season with 1 teaspoon oregano, 1 teaspoon crushed red chili flakes, 2 teaspoons salt, and 1 teaspoon black pepper. Add 1/2 tablespoon sugar, and 1/2 tablespoon balsamic vinegar, and mix well until all ingredients are coated with oil. Then pour into large roasting pan and roast in 425 degree oven for about 45-50 minutes or until slightly charred. In the meantime, bring about six to seven cups of water to a boil in a large pot. Season liberally with salt (about 3 to 4 teaspoons). Add 3 cups of rigatoni pasta and boil for about 10-12 minutes or until al dente. While pasta is boiling, thinly slice kielbasa sausage (about 1 cup), and 1 red bell pepper and set aside. Then drain cooked pasta in a colander and drizzle with olive oil to prevent sticking. Set aside. Once tomato sauce has roasted, transfer ingredients to a blender or food processor and add a handful of basil leaves. Process until smooth and creamy, then reserve. In a large wok or pot, over medium high heat, add 1 tablespoon of olive oil. Toss in sliced red peppers, season with a pinch of salt, and cook for three to five minutes before adding kielbasa. Toss well and cook until peppers have softened and kielbasa has browned. Then add pasta and toss well before folding in the roasted garlic-tomato sauce. Add 1/4 cup grated parmesan and toss, then sprinkle one extra tablespoon parmesan and a handful of chopped basil over the top. Serve immediately.

Steps:

• Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
• Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
• In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

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. Drain pasta into a large bowl.
• Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

Steps:

• In large pot cook bacon and onion until bacon close to well browned and onion soft. About 8-10 minutes.
• While bacon and onion are cooking crush tomatoes by hand in large bowl.
• Deglaze pot with wine over high heat. Scrape bottom of pot to get all the brown goodness off. Continue until wine is evaporated.
• Add oil, garlic and red pepper flakes to bacon and onion. Cook 1 minute.
• Then add tomatoes, sugar, basil, salt, and pepper to pot. Bring to boil.
• Then lower heat to med; simmer 1 hour uncovered.
• Add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly. Taste for seasonings.
• Keep heat on low until ready to serve.
• Pour several ladles sauce over hot pasta in a big bowl. Give it time to absorb a bit before serving.
• Serve with freshly grated Parmesan and crusty garlic bread to sop up all that beautiful sauce.

Steps:

• Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally.
• Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm.
• Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check.
• Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil.
• Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.