Tomato Cream Sauce With Rigatoni Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside.
• Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine.

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

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:

• 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:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

Steps:

• Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.
• Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
• Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.
• Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).
• To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
• When sauce is hot, pour over pasta and toss.

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.

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.