Rigatoni Martino Recipes

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RIGATONI MARTINO



Rigatoni Martino image

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

Provided by SLColman

Categories     European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

7 ounces tomato cream sauce (see note below)
1/3 cup sauteed mushroom
10 -12 pieces sun-dried tomatoes (sliced)
8 ounces grilled chicken breasts, cut into 6 strips
2 1/2 cups rigatoni pasta, cooked per package instructions
1/2 cup grated romano cheese
1/4 cup grated ricotta cheese
to taste green onion (sliced)

Steps:

  • Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame.
  • Heat rigatoni in clean, boiling salted water until hot (about 30 seconds).
  • Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce.
  • Sprinkle romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency. Serve in a bowl.
  • Top with Ricotta and green onions.
  • Note: Tomato Cream Sauce - you can make your own spaghetti sauce or use jarred spaghetti sauce and add 1/2 cup heavy cream or half-and-half to the sauce. Heat through.

Nutrition Facts : Calories 533.8, Fat 16.2, SaturatedFat 8, Cholesterol 174.1, Sodium 585.4, Carbohydrate 41.5, Fiber 2.9, Sugar 5.1, Protein 53.9

LINGUINE POSITANO {CARRABBA'S COPYCAT}



Linguine Positano {Carrabba's Copycat} image

Enjoy the popular Linguine Positano made with fire roasted tomatoes, garlic and basil from Carrabba's Italian Grill at home.

Provided by Carrie's Experimental Kitchen

Categories     Main Entree

Time 20m

Number Of Ingredients 6

1 lb. Linguine
3 tbsp. Extra Virgin Olive Oil
3 cloves Garlic, (thinly sliced)
1- 15(ounce) can Fire Roasted Diced Tomatoes
1/4 c. Fresh Basil, (chopped)
1/4 c. Grated Pecorino Romano Cheese

Steps:

  • Cook the pasta according to package directions in a large pot until al dente; drain.
  • While the pasta is cooking, add oil to a large nonstick skillet along with the garlic and saute for 1-2 minutes.
  • Next, add the tomatoes and basil and allow to heat through. Add the cooked linguine and the grated cheese to the skillet; then toss to coat.

RIGATONI MARTINO {CARRABBA'S COPYCAT}



Rigatoni Martino {Carrabba's Copycat} image

Feed your family one of your favorite menu items from Carrabba's restaurant, Rigatoni Martino, at home.

Provided by www.carriesexperimentalkitchen.com

Time 30m

Yield Serves

Number Of Ingredients 9

1 lb . Rigatoni Pasta
1/4 c . Sun Dried Tomatoes chopped
8 oz . Sliced Mushrooms
1/4 c . Chopped Scallions
1 tbsp . Extra Virgin Olive Oil
8 oz . Grilled Chicken cooked and sliced thin
3 c . Marinara Sauce
1 c . Heavy Cream or Half and Half
Ricotta Cheese as desired

Steps:

  • For complete instructions, visit the original site at http://www.carriesexperimentalkitchen.com/rigatoni-martino-carrabbas-copycat/

Nutrition Facts : ServingSize serving, Sugar 6 g, Sodium 504 mg, Cholesterol 44 mg, SaturatedFat 3 g, Calories 161 kcal, Carbohydrate 9 g, Protein 10 mg, Fat 10 g

CARRABBA'S ITALIAN GRILL RIGATONI MARTINO RECIPE



Carrabba's Italian Grill Rigatoni Martino Recipe image

Provided by Terra

Number Of Ingredients 6

28 ounces tomato cream sauce
1 1/3 cup mushrooms, sautéed
40-48 pieces sun-dried tomatoes, sliced
4 (8 ounce) grilled chicken breast, cut into 6 equal strips
9 cups cooked rigatoni pasta
2 cup grated Romano cheese

Steps:

  • To serve: 1 cup grated ricotta salata (shredded to order) Green onions, sliced, to taste Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame. Heat rigatoni in clean, boiling, salted water until hot - about 30 seconds. Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce. Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency.

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