BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
RIGATONI WITH SAUSAGE & FENNEL
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
CREAMY RIGATONI FLORENTINE
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.
Provided by Colleen
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
- Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g
AUTHENTIC RIGATONI BOLOGNESE
If you like real, down home, Italian cooking -- then you'll love this recipe. It's a traditional pasta dish, just like grandma used to make. The Bolognese sauce can be made and frozen for use throughout the month. Feel free to double this recipe as written, but reduce the wine to 3 cups total.
Provided by Brandess
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
- Add ground beef or veal and saute until meat browns.
- Add your favorite red wine (the alcohol will be absorbed during cooking process).
- Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
- Boil rigatoni in hot, salted water.
- To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.
Nutrition Facts : Calories 786.6, Fat 30.9, SaturatedFat 10.4, Cholesterol 166.7, Sodium 462.6, Carbohydrate 71.3, Fiber 6.2, Sugar 10.1, Protein 40.7
RIGATONI WITH MEAT SAUCE
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Pasta Meat Tomato Soy Free Peanut Free Tree Nut Free Garlic Beef Ground Beef Red Wine Wine One-Pot Meal
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
- Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
- Serve the rigatoni topped with the Romano and basil.
RIGATONI WITH RICOTTA CHEESE
This is very good. If you can't find the Barilla Al Forne Sauce, any spaghetti sauce tastes just great. I always use extra cheese in my recipes. I'm a cheese-a-holic. You know--admitting it is the first step LOL. Enjoy the recipe!
Provided by kzbhansen
Categories Cheese
Time 2h10m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Spray a 9x13-inch pan with Pam.
- Cook rigatoni as per directions on package; drain.
- Beat eggs in a small bowl.
- Stir in ricotta cheese, parmesan cheese and parsley.
- To assemble casserole:.
- Spread 2 cups pasta sauce to cover bottom of pan.
- Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
- Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
- Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
- Cover with foil and bake 60-70 minutes until bubbly.
- Uncover and continue cooking for another 5 minutes until cheese melts.
- Let stand 15 minutes before serving.
RIGATONI ALLA ZOZZONA
Rigatoni alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of simple flavors - "neat" preparations where only a few ingredients shine - rigatoni alla zozzona (which translates to "a big mess") is more of a kitchen sink approach, marrying the ingredients of the four pastas (tomato sauce, black pepper, egg yolks, cheese and guanciale) with sausage. Rigatoni's sturdy tube shape provides the perfect vehicle to carry - and stand up to - the many components of the sauce.
Provided by Anna Francese Gass
Categories pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil. Once the water comes to a boil, cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain pasta.
- Meanwhile, prepare the sauce: Add the olive oil to a deep, large skillet and heat over medium-low. Add the guanciale in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp, about 5 minutes. Using a slotted spoon, remove guanciale to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.
- Increase heat to medium-high and stir the onion into the pan drippings, allowing it to soften, about 1 minute. Add the sausage and 1 teaspoon salt and break up the meat into small pieces. Cook, stirring occasionally, until the sausage has browned, about 5 minutes.
- Stir in the tomato paste, then the cherry tomatoes. Decrease heat to medium and stir in the wine. Cover the sauce with a lid and cook for 5 minutes.
- Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce. Allow the sauce to cook, uncovered, for 5 more minutes.
- In a small bowl, combine the egg yolks, ¼ cup cheese, the pepper and 1 tablespoon of the reserved guanciale drippings.
- Add the pasta and guanciale to the simmering sauce and stir to coat.
- Stir 2 tablespoons of the pasta water into the egg mixture. Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water if needed. Transfer the pasta to a serving dish and top with additional cheese, if desired.
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