Rigatoni With Creamy Tomato Sauce Recipes
RIGATONI WITH CREAMY TOMATO SAUCE
This is a delicious and easy pasta dish. The ridges on the noodles really grab onto the chunky sauce. It's rich and oh sooo tasty.
Provided by Mamablowfish
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 516.2, Fat 27.3, SaturatedFat 13.9, Cholesterol 120.1, Sodium 862.1, Carbohydrate 52.5, Fiber 4.5, Sugar 6.2, Protein 16.4
RIGATONI WITH TOMATO PARMESAN SAUCE
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
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
10 BEST WAYS TO USE RIGATONI
Looking for an easy dinner? Try one of these amazing rigatoni recipes! From spicy sausage to Greek pasta to tomato cream, the whole family will happily devour these meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rigatoni recipe in 30 minutes or less!
Nutrition Facts :
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From myrecipes.com
5/5 (5)Total Time 35 minsServings 6Calories 482 per serving
- Melt butter in a medium saucepan over medium heat. Add pepperoni and onion and cook, stirring, until onion is soft, 3 to 5 minutes. Add garlic and sauté until fragrant, about 1 minute longer.
- Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, 15 to 20 minutes. Stir in heavy cream. Season with salt.
- While sauce is cooking, bring a large pot of salted water to boil. Add rigatoni and cook until just tender, about 10 minutes or as package label directs. Combine with sauce and basil and serve.
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5/5 Servings 4
- 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.
RIGATONI IN TOMATO CREAM SAUCE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 25Total Time 30 minsCategory Main Dish
- Meanwhile, heat oil in a large pan over medium high heat. Once hot, add sausage and onions and cook while breaking up sausage.
- Once the sausage is almost cooked through, add bell peppers, garlic and optional red pepper flakes and cook for an additional 2 minutes. Discard excess grease (if there is any).
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5/5 (3)Category Pasta + Noodles
- Melt butter in a large Dutch oven over medium. Add onion; cook, stirring occasionally, until tender and golden brown, about 5 minutes. Add tomatoes and their juices; bring to a boil over medium. Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens, about 30 minutes.
- Meanwhile, cook pasta in salted water according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.
- Stir cream, salt, black pepper, and crushed red pepper into tomato sauce. Add cooked pasta, and toss to coat. Add reserved pasta cooking liquid, 1/4 cup at a time, until desired consistency is reached.
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- 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.
- Wine Recommendation: A Chianti Classico Riserva is the wine of choice with this dish. Look for a wine with a few years of age; it will be mellower and will complement the sauce better than a younger wine could.
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4/5 (101)Servings 4
- Heat oil in large pan on medium heat. Season chicken with salt, pepper, smoked paprika. Add chicken and sear both sides till golden brown. Remove, set aside and slice.
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- Heat a large pot over medium heat. Add oil. Add onions and cook for 7-8 minutes until softened. Add garlic cloves and sausage. Cook for 7-8 minutes more until sausage begins to brown.
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