Bravo Ristorante Italiano Rigatoni Alla Buttera Recipes

RIGATONI ALLA BUTTERA

Steps:

• Peel the casings off the sausages and break the meat into small chunks. In a large skillet, cook the sausage over medium-low heat, until cooked through; drain off the fat and crumble the sausage into small pieces.
• Add the tomatoes to the skillet with the sausage and mix well. Add the cream and cook over medium heat until the sauce begins to thicken.
• Meanwhile, cook the pasta until al dente, drain and add to the sauce. Add the peas and grated Parmesan cheese, and mix until the pasta is well coated.
• Serve with additional Parmesan cheese.

BRAVO RISTORANTE ITALIANO RIGATONI ALLA BUTTERA

Steps:

• Cook sausage in a large frying pan, until well browned. Drain fat.
• Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
• Add peas and cream and cook for 1 1/2 minutes more.
• Fill a large saucepan 2/3 full with salted water. Bring to a boil.
• Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite).
• Place a single serving of pasta on a plate, and top with as much sauce as you like!
• Serve immediately.
• Grated Parmigiano cheese may be added at table, if desired.

RIGATONI ALLA BUTTERA RECIPE

Steps:

• Cook sausage in a large frying pan, until well browned. Drain fat. Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat. Add peas and cream and cook for 1 1/2 minutes more. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite). Drain and place in bowl, add sauce, salt and pepper and toss. Serve immediately. Grated Parmigiano cheese may be added at table, if desired.