Tomatocreamsaucewithrigatoni 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:

• 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:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
• Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.

Steps:

• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• Preheat oven to 400°. In a large saucepan, saute onion in oil until tender. Stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in beef, salt and pepper flakes. Cover and simmer 5 minutes. Add pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
• Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
• In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
• Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

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 in a heavy based saucepan. Add the onion and cook for 3 mins, stirring. Add garlic, season and cook for 2 mins more.
• Add toms and bring to the boil, reduce the heat to a simmer and cook for 10 mins, stirring.
• Use a knife to split open the sausages, then squeeze out the meat. Tip into a separate frying pan. Cook for 5 mins, breaking up the sausage meat with the back of a wooden spoon. Stir in the fennel seeds and cook for 5 mins more until the meat is cooked through and golden brown. Pour over the tomato sauce and leave to simmer while you cook the pasta in a pan of boiling water.
• Drain the pasta reserving a little of the water. If the sauce looks dry add a little of water then serve the sausage sauce spooned over the pasta. Sprinkle with basil.

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.
• Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)
• Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.

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:

• Preheat oven to 350°F.
• In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
• Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
• Add sauce to pasta and toss to coat.
• In a baking dish, arrange pasta and cheese in layers, ending with cheese.
• Pour melted butter over all.
• Bake, covered, for 15 minutes.
• Uncover, and bake for another 15 minutes.
• To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
• To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add shallots and crushed red pepper.
• Saute until shallots are translucent, about 5 minutes.
• Add vodka and ignite with long match.
• Simmer until flames subside, shaking pan occasionally, about 2 minutes.
• Increase heat to high, add cream and boil until mixture thickens, about 3 minutes.
• Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes.
• (Can be made 1 day ahead; chill).
• Cook pasta in pot of boiling water until tender but still firm to bite.
• Drain; reserve 1/4 cup cooking liquid.
• Bring sauce to simmer.
• Add pasta, prosciutto, 1/3 cup cheese, parsley, and basil to skillet and toss to coat.
• Add reserved pasta cooking liquid if mixture is too dry.
• Season to taste with pepper.
• Transfer to large bowl.
• Sprinkle with remaining 1/2 cup cheese and serve.

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.