Rigatoni With Sausage Peppers And Onions Recipes

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BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
  • For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
  • Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
  • Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

RIGATONI WITH SAUSAGE & FENNEL



Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
  • Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

RIGATONI WITH SAUSAGE AND PEPPERS



Rigatoni With Sausage and Peppers image

Make and share this Rigatoni With Sausage and Peppers recipe from Food.com.

Provided by LizP5885

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup extra virgin olive oil
1 lb sweet Italian turkey sausage links
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon fresh ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup marsala wine
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 lb rigatoni pasta
freshly grated parmesan cheese, for garnish

Steps:

  • Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
  • Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
  • Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
  • While the sauce simmers, 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, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 590.2, Fat 12.7, SaturatedFat 2.2, Cholesterol 63.8, Sodium 607.1, Carbohydrate 72.1, Fiber 5.3, Sugar 9.5, Protein 12.7

RIGATONI WITH ITALIAN SAUSAGE, PEPPERS, AND ONIONS



Rigatoni With Italian Sausage, Peppers, and Onions image

I know it's difficult to think of making your own pasta sauce when you can get one easily out of a can - but believe me - this is worth it! It's not even difficult, and so impressive, fun, colorful and filling. You can even prepare the sauce in advance and rewarm it when you're ready to cook the pasta.

Provided by AllergyGirl

Categories     Meat

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 red bell pepper
1 yellow bell pepper
1/4 cup olive oil
1 onion, chopping
2 garlic cloves, minced
1/2 teaspoon oregano
1 lb Italian sausage
1 1/2 cups crushed tomatoes
1 lb rigatoni pasta (gluten-free)
1 tablespoon balsamic vinegar

Steps:

  • Wash, core and deseed peppers. Cut into 1-inch squares.
  • Put olive oil, onion, and garlic in large pan. Saute over medium-high heat until soft, stirring often.
  • Cut the sausage into 1/2 inch pieces and add it with the oregano to the saute pan. Cook until sausage browns a bit, stirring often, about 5 minutes.
  • Add peppers and cook about 8 minutes, stirring gently once in a while.
  • Put water on to boil for pasta.
  • Add salt and pepper and tomatoes to sauce. Turn heat to medium and cook at a simmer.
  • Meanwhile, put rigatoni onto cook.
  • After sauce has cooked 10 minutes, add balsamic vinegar. Cook another 10 minutes or so.
  • Toss with pasta and serve with fresh ground pepper.

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RIGATONI WITH SAUSAGE, PEPPERS, AND ONIONS - DINE AND DISH
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2007-05-02 Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the …
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  • Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
  • Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
  • Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
  • While the sauce simmers, 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, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.


BAKED RIGATONI WITH ITALIAN SAUSAGE, PEPPERS AND ONIONS
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2016-01-28 1. Bring a large pot of salted water to a rolling boil and cook the rigatoni for 10 to 12 minutes, until al dente. Preheat oven to 350°. 2. In a large …
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  • 1. Bring a large pot of salted water to a rolling boil and cook the rigatoni for 10 to 12 minutes, until al dente. Preheat oven to 350°.
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  • 3. Pour the Italian sausage mixture into a large bowl and toss with the rigatoni, marinara sauce and 1½ cups of the Parmesan cheese. Pour the mixture into a 9-inch by 13-inch casserole dish. Top with the remaining cup of Parmesan cheese. Bake for 25 to 30 minutes until the cheese is melted and bubbly. Sprinkle with the parsley and serve.


RIGATONI WITH GRILLED PEPPERS AND ONIONS RECIPE | REAL …
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2008-06-18 In a large bowl, toss the onions, bell peppers, oil, and ½ teaspoon each salt and pepper. Grill the vegetables, turning occasionally, until tender, 8 …
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  • Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
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BAKED RIGATONI WITH ITALIAN SAUSAGE, PEPPERS AND ONIONS ...
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