Carmines Country Style Rigatoni Recipes

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CARMINE'S COUNTRY-STYLE RIGATONI



Carmine's Country-Style Rigatoni image

We ate in Carmine's restaurant recently and ordered this Rigatoni. They gave us a recipe card for the recipe and I thought I would share it as it was so good.

Provided by Prrs4me

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons garlic, coarsely chopped
1/4 cup onion, thinly sliced
8 ounces fennel sausage, with casings removed
8 fresh basil leaves, chopped
2 tablespoons flat leaf parsley, chopped
18 ounces canned cannellini beans, rinsed and drained
2 cups chicken stock
1/4 cup unsalted butter
1 1/4 cups grated romano cheese
salt & freshly ground black pepper
2 tablespoons prosciutto, thinly sliced
12 ounces rigatoni pasta
8 -10 spears broccoli, each about 3-inch long

Steps:

  • In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown.
  • Add the sausage, basil, and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned. Add the beans, chicken stock, and butter, raise the heat to high, and bring the sauce to aboil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper. Stir in the prosciutto and 1/2 cup of the cheese. Let the mixture simmer 2 minutes before removing it from the heat.
  • Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente.
  • Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.

Nutrition Facts : Calories 1100.5, Fat 47.1, SaturatedFat 19.2, Cholesterol 141.8, Sodium 1314, Carbohydrate 122.9, Fiber 28.5, Sugar 17.1, Protein 61.2

CARMINE'S COUNTRY-STYLE RIGATONI RECIPE



Carmine's Country-Style Rigatoni Recipe image

Provided by emp1438

Number Of Ingredients 16

SERVES 6
Ingredients
1/4 cup olive oil
2 tablespoons garlic, coarsely chopped
1/4 cup onion, thinly sliced
8 ounces fennel sausage, with casings removed
8 fresh basil leaves, chopped
2 tablespoons flat leaf parsley, chopped
18 ounces canned cannellini beans, rinsed and drained
2 cups chicken stock
1/4 cup unsalted butter
1 1/4 cups grated romano cheese
salt & freshly ground black pepper
2 tablespoons prosciutto, thinly sliced
12 ounces rigatoni pasta
8-10 spears broccoli, each about 3-inch long

Steps:

  • Directions 1. In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown. 2. Add the sausage, basil, and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned. Add the beans, chicken stock, and butter, raise the heat to high, and bring the sauce to aboil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper. Stir in the prosciutto and 1/2 cup of the cheese. Let the mixture simmer 2 minutes before removing it from the heat. 3. Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente. 4.Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.

CARRABBA'S ITALIAN GRILL RIGATONI MARTINO RECIPE



Carrabba's Italian Grill Rigatoni Martino Recipe image

Provided by Terra

Number Of Ingredients 6

28 ounces tomato cream sauce
1 1/3 cup mushrooms, sautéed
40-48 pieces sun-dried tomatoes, sliced
4 (8 ounce) grilled chicken breast, cut into 6 equal strips
9 cups cooked rigatoni pasta
2 cup grated Romano cheese

Steps:

  • To serve: 1 cup grated ricotta salata (shredded to order) Green onions, sliced, to taste Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame. Heat rigatoni in clean, boiling, salted water until hot - about 30 seconds. Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce. Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency.

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