Recipes for "rigatoni"

Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions.

While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.

Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.

Mince the onions and garlic. Combine in a small bowl and set aside.

Bring the vegetable broth to a boil; add half of the onion/garlic mixture and the prepared squash. Cook for 10 minutes or until squash/onion/garlic are fork-tender. Transfer the cooked squash combo with 1/2 cup of the vegetable broth from the pot to a blender and puree until smooth, adding salt, pepper, and dried oregano to taste. Stir in cream and set aside.

Brown the turkey over medium high heat with the remaining onion/garlic mixture. Season generously with salt, pepper, and oregano. Drain out any excess liquid so that the meat will get a browned, almost crispy look.

Cook the rigatoni in a large pot. Undercook the pasta slightly to avoid mushy noodles – I boiled mine for about 6 minutes. Drain the water; add the sauce, sausage, and spinach to the pot with the noodles. Stir until combined. Transfer to a large baking dish (any shape), stopping half way to add a layer of cheese (about 1/2 cup of cheese). Pour remaining pasta mixture in and sprinkle the remaining 1/2 cup of cheese on top. Bake at 375 degrees for 20 minutes or until the top is beginning to brown and everything is heated through.

Cook rigatoni according to directions on package. Drain and set aside. Preheat broiler.

Heat olive oil in a large skillet. Saute onion and garlic over medium high heat for 2-3 minutes, stirring so the garlic doesn’t burn. Add crushed tomatoes and fresh tomatoes. Season with salt and pepper and simmer for 5-10 minutes or until mixture thickens slightly. Add half of the basil and stir for 1 minute. Remove from heat and add to the pasta. Pour in tomato sauce and stir to combine (and you can add more sauce until it’s saucy enough for you if you). Pour into a baking dish or skillet.

Top with shredded cheese and place under broiler for 5-8 minutes or until cheese is melted and bubbly. Sprinkle with remaining fresh basil and serve.

Heat olive oil in a saucepan over medium-high heat. Add onion and salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add red pepper flakes, then blended tomatoes with water. Bring to a simmer; adjust heat to medium or medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.

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 8 minutes (5 minutes from doneness).

Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.

Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Heat oil in a large pot over medium heat. Add pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer to a plate with a slotted spoon.

Add beef chuck and 2 teaspoons salt to the pot. Increase the heat to high; cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes.

Reduce the heat to medium-high. Add cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan.

Add yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again and cook for 30 more minutes.

Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency.

When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.

Add rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.

Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.

Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.

Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.

Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Heat olive oil and butter in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add broccoli and continue cooking for 2 to 3 minutes. Pour in broth; cover and simmer until broccoli is tender, 3 to 5 minutes.

Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.

Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.

Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.

Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.

Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender but firm to the bite, 8 to 10 minutes. Drain.

While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add chicken and sauté until no longer pink in the center, about 10 minutes; transfer to a plate.

Add mushrooms to the skillet and sauté until tender, 5 to 10 minutes. Add garlic; sauté until fragrant and golden, 1 to 2 minutes.

Stir spaghetti sauce, half-and-half, and Italian seasoning into the skillet. Reduce the heat to medium and cook, stirring occasionally, until sauce thickens, 10 to 15 minutes.

Return cooked chicken to the skillet, then add spinach. Cook until spinach is wilted, about 5 minutes.

Add cooked pasta and mozzarella cheese to the chicken and sauce; stir until melted. Garnish with Parmesan cheese and fresh basil.

Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and reserve pasta water.

Meanwhile, combine tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add chicken pieces and toss to coat.

Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter, don't do this.

Pour in reserved pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook about 5 minutes.

Mix in white wine, cream and Cheddar cheese. Whisk until sauce is slightly thickened. Add rigatoni and toss to combine.

Add rigatoni and toss to combine. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.

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, cook sausage and onion in a large skillet until sausage is no longer pink and onion is translucent, 5 to 7 minutes.

Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, eggs, Parmesan cheese, parsley, Italian seasoning, basil, salt, and black pepper in a large bowl. Add sausage mixture; stir until well combined. Add rigatoni; carefully stir until well incorporated. Transfer to the prepared baking dish; cover.

Bake in the preheated oven for 45 minutes. Top with remaining 1 cup mozzarella cheese; continue baking, uncovered, until cheese is melted, about 15 minutes.

Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add beef, onions, celery, bell pepper, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.

Add water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper; stir to combine. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Stir in Cheddar cheese, 1/2 cup at a time.

1. Preheat oven to 425° F.

2. On a baking sheet, toss together the butternut squash, garlic, shallots, sage, olive oil, honey, and a pinch each of chili flakes, salt, and pepper. Bake 15 minutes, toss, then bake another 10-15 minutes, until the squash is tender.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.

4. Add the roasted butternut squash, garlic, shallots, milk, gouda cheese, and butter, to a food processor. Pour over 1 cup hot pasta water and puree until smooth. Season with salt and pepper. Thin the sauce with additional pasta water.

5. Grease a 9-inch spring form pan with olive oil. Arrange the rigatoni in the pan, standing on their ends. Pour the butternut sauce over the pasta, pushing the sauce into the holes, filling them up. I used ALL the sauce. Sprinkle over the mozzarella.

6. Arrange the prosciutto over the cheese. Top with oregano. Bake 25-30 minutes, until the sauce is bubbly. Let sit 5 minutes before serving, then devour.

Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.

Pasta: Cook according to package directions. Drain.

Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic – it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you’re into that. Add cooked pasta to the sauce.

Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you’re fancy.

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.

2. On the baking sheet, toss together the prosciutto, walnuts, brown sugar, cayenne, and rosemary. Arrange in an even layer. Bake for 5 minutes, toss, and bake another 5 minutes, watch closely until crispy.

3. Meanwhile, make the pumpkin sauce. In a large skillet, melt together the butter, garlic, shallots, and sage. Cook, stirring occasionally, until the butter is browning and the garlic is turning golden, 4 minutes. Reduce the heat to low, add the pumpkin, and red pepper flakes, cook for 4-5 minutes, until thickened. Stir in the wine/broth, cook another 2 minutes, then stir in the cream. Season with salt and pepper.

4. Boil the pasta: Bring a large pot of salted water to a boil. Drop in the pasta. Cook according to package directions, until al dente. Just before draining, remove a cup of the pasta cooking water. Drain.

5. Toss the pasta and parmesan cheese with the pumpkin sauce. If needed, thin the sauce with the reserved pasta cooking water. Divide among plates and top with candied prosciutto and walnuts.

1. Preheat oven to 425° F.

2. On a baking sheet, toss together the olive oil, butternut squash, shallot, garlic, oregano, and a pinch each of chili flakes, salt, and pepper. Bake 20-25 minutes, until the squash is tender.

3. Pop the garlic cloves out of their skin. Add the butternut squash, shallot, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.

4. In a large, oven-safe skillet with sides, bring 3 1/2 cups water to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the pureed butternut squash. Add the milk/ cream, Italian seasoning, spinach, and sun-dried tomatoes, stirring to combine. Stir in the gouda and parmesan until melted.

5. Remove from the heat and top with the fontina cheese. Bake 15-20 minutes, until the cheese is melted and gooey. Eat!

1. Preheat the oven to 350 degrees F.

2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes. Add the chicken sausage and brown all over, about 5 to 8 minutes. Stir in the garlic, cook another minute. Slowly add the tomatoes, vodka, 1/2 cup pesto, oregano, rosemary, and a pinch each of salt and pepper. Then add 2 1/2 cups water, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 8-10 minutes.

3. If needed, transfer the pasta to a baking dish. Top with the fontina cheese, then drizzle the remaining 1/4 cup basil pesto evenly over everything. Add the mozzarella.

4. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh rosemary. Enjoy!

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the garlic, thyme, artichokes, olives, and a pinch of crushed red pepper flakes. Cook until the artichokes begin to crisp on the edges, about 5 minutes. Remove from the heat. Reserve 1/4 cup of the artichokes and then transfer the rest of the mixture to a food processor and pulse until a paste forms.

Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the garlic, thyme, artichokes, olives, and a pinch of crushed red pepper flakes. Cook until the artichokes begin to crisp on the edges, about 5 minutes.

Remove from the heat. Reserve 1/4 cup of the artichokes and then transfer the rest of the mixture to a food processor and pulse until a paste forms.

2. Return the artichoke mix to the skillet. Add the reserved artichokes, wine, and season with salt and pepper. Simmer over medium heat until reduced by about 1/3.

2. Return the artichoke mix to the skillet. Add the reserved artichokes, wine, and season with salt and pepper. Simmer over medium heat until reduced by about 1/3.

3. Bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. During the last minute of cooking, add the peas to the water. Reserve 1 cup of the pasta cooking water and then drain.

4. Toss the hot pasta and peas with the artichokes. Add the parmesan, lemon zest, juice, basil, and enough of the pasta cooking water to create a sauce. Taste and season with salt and pepper.

5. Divide the pasta among plates. Serve topped with peas. Enjoy!