Sausage Tomato Rigatoni Recipes

SAUSAGE, SPINACH, TOMATO RIGATONI RECIPE BY TASTY

Steps:

• To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
• Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
• To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
• Add the tomato paste and cook until the tomato paste darkens slightly.
• Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
• Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
• Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
• Enjoy!

SAUSAGE WITH RIGATONI IN TOMATO CREAM SAUCE

Steps:

• 1. Cook the pasta to al dente according to package directions; drain and rinse well.
• 2. Heat olive oil over medium high heat in a large skillet; add butter. Add the onion and saute just until it begins to caramelize. Remove sausage from the casings and add to onion mixture, breaking the sausage up with a spoon as it cooks. Continue cooking until sausage is lightly browned and cooked through. Add the garlic and continue cooking for another couple of minutes. Drain off fat.
• 3. To the sausage mixture, add the chicken broth and bring to a boil. Cook down about 2 minutes until broth has significantly reduced. Add the undrained tomatoes, bring to a boil and reduce heat to a medium simmer. Continue cooking for another 2 to 3 minutes. Add the cream, bring to a boil, reduce heat to medium simmer and cook for about 5 more minutes. Add the parsley, salt, pepper and Cajun seasoning, stir well and taste to adjust the seasoning as needed.
• 4. Add the drained and rinsed pasta to the sauce, stir and turn the heat down to low. Add in a large handful of Parmesan cheese and stir to incorporate. Just before servings, sprinkle a bit of additional Parmesan cheese on top of each plate of pasta.
• 5. Variation: For extra kick, substitute a can of Rotel tomatoes for the diced. To substitute fresh garden tomatoes, you'll probably need about 2 pounds, or about 2 cups of chopped, undrained tomatoes. Lighten this up by eliminating the butter and substituting milk or Greek yogurt for the heavy cream.

SAUSAGE AND TOMATO RIGATONI

Steps:

• Cook pasta as directed on package.
• Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
• Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.

SAUSAGE & TOMATO RIGATONI

Steps:

• Cook pasta and sausages in separate pans as directed on packages, omitting salt in the pasta cooking water. Meanwhile, heat oil in large skillet on medium heat. Add peppers and garlic; cook and stir 2 min. or until peppers are crisp-tender.
• Cut sausage into 1/4-inch-thick slices; add to peppers. Stir in pasta sauce; cook 4 to 5 min. or until heated through, stirring frequently.
• Drain pasta. Add to sauce mixture; stir until evenly coated. Sprinkle with parsley and cheese.