Giada De Laurentiis Rigatoni With Vegetable Bolognese Recipes

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RIGATONI WITH VEGETABLE BOLOGNESE



Rigatoni With Vegetable Bolognese image

Giada De Laurentiis' Everyday Italian WW 7 pts. I haven't tried this yet, but it sounds delicious.

Provided by Sherri L.

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon fresh ground black pepper
5 ounces assorted mushrooms, stemmed and chopped (like shiitake, cremini, and brown)
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 lb rigatoni pasta
1/4 cup parmesan cheese

Steps:

  • Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
  • Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky.
  • Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes.
  • Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.
  • Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
  • Meanwhile, 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, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

Nutrition Facts : Calories 342.6, Fat 10.4, SaturatedFat 2.2, Cholesterol 50.6, Sodium 689.4, Carbohydrate 49.8, Fiber 3.9, Sugar 4.2, Protein 10.9

RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS



Rigatoni With Sausage, Artichokes, and Asparagus image

Make and share this Rigatoni With Sausage, Artichokes, and Asparagus recipe from Food.com.

Provided by bricookie55

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup sun-dried tomato (they should be the oil-packed kind, sliced, 2 tablespoons of the oil reserved)
1 lb hot Italian sausage, casings removed
2 (8 ounce) packages artichoke hearts, frozen
1 cup asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
12 ounces rigatoni pasta (any short tubular pasta is fine)
1/2 cup parmesan cheese, shredded (plus extra for serving)
1/3 cup fresh basil, chopped
1/4 cup flat leaf parsley, chopped
8 ounces mozzarella cheese, cubed (optional)
salt & fresh ground pepper

Steps:

  • Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
  • Add sausage and cook until browned; break up the meat as it cooks.
  • When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
  • Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
  • Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of water to a boil.
  • Salt water and cook pasta according to package directions.
  • Drain pasta.
  • Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
  • Toss everything together until sauce is nearly absorbed by the pasta.
  • Stir in mozzarella cheese, if using.
  • Season with salt and pepper to taste.
  • Serve with extra cheese to pass at table.

Nutrition Facts : Calories 609.6, Fat 26.6, SaturatedFat 9.6, Cholesterol 98.3, Sodium 1464.1, Carbohydrate 59.6, Fiber 10, Sugar 5.9, Protein 31.3

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