Barilla Rigatoni With Barbeque Ribs Grilled Asparagus Recipes

RIGATONI AND ASPARAGUS

Steps:

• Cut asparagus into 1-inch pieces. Chop the green onion.
• Bring a large pot of water to boil over high heat. Add rigatoni and cook for 6 minutes. Add asparagus to the pot and continue to cook for an additional 3-4 minutes, until pasta is barely tender and asparagus is tender-crisp.
• Drain pasta and asparagus, rinse with cold water, and drain well.
• Return pasta and asparagus to pot. Add marinara sauce, sour cream, vinegar, onion, basil, salt and pepper. Toss to mix well. Heat 2-3 minutes until heated through.
• Serve topped with Parmesan cheese.

RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS

Steps:

• Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
• Add sausage and cook until browned; break up the meat as it cooks.
• When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
• Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
• Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Salt water and cook pasta according to package directions.
• Drain pasta.
• Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
• Toss everything together until sauce is nearly absorbed by the pasta.
• Stir in mozzarella cheese, if using.
• Season with salt and pepper to taste.
• Serve with extra cheese to pass at table.

BEEF SHORT RIBS WITH RIGATONI

Steps:

• Preheat the oven to 350°F
• Heat the olive oil in a large stovetop-to-oven-to-tabletop casserole, 12 by 2 inches deep. (I love my Le Creuset.)
• Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish.
• If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons. Brown the pancetta; stir in the onions, fennel, and carrots and cook over medium heat, stirring occasionally, until the vegetables begin to soften.
• Stir in the garlic and cook 2 minutes.
• Stir in the mushrooms and cook 2 minutes more.
• Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes.
• Stir in the red pepper flakes and oregano.
• Combine the remaining wine, tomatoes and balsamic vinegar in a bowl; mix well, then pour over the ribs.
• Cover the pan tightly with a sheet of heavy-duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender.
• Adjust the sauce seasoning if necessary.
• Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan.
• Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks.
• Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni. Cook until the rigatoni is al dente.
• Drain the rigatoni and return it to the pot.
• Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the pasta. Or mix the pasta directly in the casserole dish.
• Serve with grated Parmigiano Reggiano sprinkled over the top.

RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON

Steps:

• Preheat oven to 375°; put a large pot of water on to boil.
• Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
• Add pasta to boiling water.
• After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
• Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
• Bake until bread crumbs are brown and crisp, 10-15 minutes.
• Serve hot with a cruet of balsamic vinegar.