Rigatoni Campagnolo Recipes

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RIGATONI WITH TOMATO PARMESAN SAUCE



Rigatoni with Tomato Parmesan Sauce image

This Rigatoni with Tomato Parmesan Sauce is a hearty meatless meal with an amazing flavor. This from scratch tomato sauce simmers in under an hour...then add freshly grated Parmesan for an ultimate creamy sauce.

Provided by Julie Clark

Categories     Main Dish

Time 1h10m

Number Of Ingredients 10

4 tablespoons olive oil
3/4 cup diced white onion
1 teaspoon salt
1 teaspoon minced garlic
1 pinch red pepper flakes
28 ounces Italian tomatoes ((blended until smooth))
8 ounces uncooked rigatoni pasta
1/2 cup fresh basil leaves ((snipped))
4 tablespoons salted butter ((cubed))
1 cup freshly grated Parmesan cheese ((plus additional for topping))

Steps:

  • Heat the oil in a saucepan over medium heat. Add onions and salt. Stir until the onions are translucent (about 5 minutes).
  • Add the garlic. Cook and stir for an additional 1 minute.
  • Add the red pepper flakes and blended Italian tomatoes.
  • Bring the mixture to a simmer, then turn the heat to medium-low. Simmer for 45 minutes, stirring often as the sauce cooks to prevent scorching.
  • While the sauce is cooking, boil the rigatoni according to package directions, but pull it off the heat once it starts to soften (after about 8 minutes). It will cook the rest of the way in the sauce.
  • Add about 1/3 cup of the freshly snipped basil to the tomato sauce. Then stir in the butter.
  • Add the cheese, 1/4 cup at at time, to the tomato sauce, stirring between each addition and giving it time to melt.
  • Drain the pasta and add it to the tomato sauce. Stir well to coat the rigatoni.
  • Serve with a sprinkling of fresh basil and parmesan cheese.

Nutrition Facts : Calories 582 kcal, Carbohydrate 54 g, Protein 18 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 47 mg, Sodium 1097 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

RIGATONI CAMPAGNOLO LIKE CARRABBA'S



Rigatoni Campagnolo Like Carrabba's image

Super good, tho I've never been to Carrabba's so I can't compare. The ingredient list says Caprino cheese but any goat cheese will do. The software wouldn't let me add that.

Provided by Dona England

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb Italian sausage
1/4 cup extra virgin olive oil
1/2 cup yellow onion, minced
1 red bell pepper
2 garlic cloves, minced
1/4 cup dry white wine
4 cups canned whole tomatoes, minced undrained
1 pinch crushed red pepper flakes
1 lb rigatoni pasta, cooked al dente
1/4 cup grated pecorino romano cheese
2 tablespoons torn fresh basil leaves
4 ounces caprino cheese

Steps:

  • Remove sausage from casing and break into chunks.
  • Cook sausage in olive oil over a medium heat until browned slightly.
  • Add onion and red bell pepper(julienned).
  • saute until softened.
  • Add garlic and cook for one minute.
  • Add wine and allow to simmer for 3 minutes.
  • Add tomatoes and crushed red pepper, season with salt and pepper.
  • Bring to a boil over high head, stirring constantly.
  • Reduce heat to medium low and simmer until thickened.
  • Stir in pasta, Ramano, and basil and simmer for 3 minutes.
  • Portion onto plates and top with the crumbled goat cheese.

Nutrition Facts : Calories 550, Fat 23, SaturatedFat 5.8, Cholesterol 85.4, Sodium 703.6, Carbohydrate 65.2, Fiber 4.8, Sugar 7.1, Protein 19.7

RIGATONI CAMPAGNOLO



Rigatoni Campagnolo image

Make and share this Rigatoni Campagnolo recipe from Food.com.

Provided by Valerie in Florida

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb Italian sausage
1/4 cup extra virgin olive oil
1/2 cup minced yellow onion
1 medium red bell pepper, - julienne
2 garlic cloves, - minced
1/4 cup dry white wine
4 cups whole canned tomatoes, - minced undrained
1 pinch crushed red pepper flakes
salt and pepper, -
1 lb rigatoni pasta, - cooked al dente
1/4 cup grated fresh pecorino romano cheese
2 tablespoons torn fresh basil leaves
4 ounces caprino cheese

Steps:

  • Remove sausage from the casing and break into chunks.
  • -Cook sausage in olive oil over medium heat until browned slightly.
  • -Add onion and peppers sauté until softened.
  • -Add garlic and cook for 1 minute.
  • -Add wine and allow to simmer for 3 minutes.
  • -Add tomatoes and red pepper; season with salt and pepper.
  • -Bring to a boil over high heat, stirring constantly.
  • -Reduce heat to medium-low and simmer until thickened.
  • -Stir in pasta, Romano, and basil and simmer for 3 minutes.
  • -Portion onto plates and top with the crumbled goat cheese.

Nutrition Facts : Calories 917.9, Fat 41.4, SaturatedFat 13, Cholesterol 146.2, Sodium 1292.5, Carbohydrate 100.2, Fiber 6.9, Sugar 11, Protein 35.1

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