RIGATONI CAMPAGNOLO LIKE CARRABBA'S
Super good, tho I've never been to Carrabba's so I can't compare. The ingredient list says Caprino cheese but any goat cheese will do. The software wouldn't let me add that.
Provided by Dona England
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove sausage from casing and break into chunks.
- Cook sausage in olive oil over a medium heat until browned slightly.
- Add onion and red bell pepper(julienned).
- saute until softened.
- Add garlic and cook for one minute.
- Add wine and allow to simmer for 3 minutes.
- Add tomatoes and crushed red pepper, season with salt and pepper.
- Bring to a boil over high head, stirring constantly.
- Reduce heat to medium low and simmer until thickened.
- Stir in pasta, Ramano, and basil and simmer for 3 minutes.
- Portion onto plates and top with the crumbled goat cheese.
Nutrition Facts : Calories 550, Fat 23, SaturatedFat 5.8, Cholesterol 85.4, Sodium 703.6, Carbohydrate 65.2, Fiber 4.8, Sugar 7.1, Protein 19.7
RIGATONI AL FORNO
Make and share this Rigatoni Al Forno recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
- While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
- Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
- Remove from heat and add in the oregano and pepper.
- Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta and mix well.
- The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
- Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
- Sprinkle with the bread crumbs and the remaining Grana Padano.
- Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.
Nutrition Facts : Calories 1195.3, Fat 74.6, SaturatedFat 44.4, Cholesterol 341.6, Sodium 919, Carbohydrate 91.8, Fiber 4, Sugar 6.6, Protein 40.7
BAKED RIGATONI - RIGATONI AL FORNO
Baked Rigatoni... a great pasta dish for the summer and for outdoor dining.
Provided by cooking with nonna
Yield 4 Person(s)
Number Of Ingredients 11
Steps:
- In a sauce pan add some olive oil and chopped onion. Once the onion turns clear add the chopped meat an let it saute` in the oil and the onion. After 3 minutes add the wine and let it evaporate for 5 minutes. Add the tomato sauce and let everything cook at low heat for 20 minutes. Stir from time to time. In a separate pot boil water and cook the rigatoni. The rigatoni should be cooked very "Al Dente". In an oven pan spread a thin layer of meat sauce and add a layer of rigatoni. Cover the rigatoni with a layer of sauce and a good sprinkle of Parmigiano. Add a layer of mozzarella cut in small cubes and a layer of slices of ham. Repeat the layering process until you have no more rigatoni. The last layer of rigatoni should be covered with a generous layer of sauce, a good sprinkle of Parmigiano and mozzarella cubes. Bake in the oven for 15 minutes at 375F.
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to 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.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
CARRABBA'S ITALIAN GRILL RIGATONI MARTINO RECIPE
Provided by Terra
Number Of Ingredients 6
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.
RIGATONI AL FORNO
Rigatoni al forno
Provided by chicodo
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the sauce, heat 1 tbsp oil in a non-stick trying pan. Add the sausage and cook, breaking it up as it browns, so you have quite small pieces. Add the garlic, fennel and rosemary and cook for a couple of minutes.
- Heat the oven to 190C/fan 170C/gas 5. Add the tomatoes then simmer for 20 minutes until thickened. Cook the pasta but keep an eye on it, and stop cooking when it is a couple of minutes away from being done - you will be cooking it more in the oven so you want it to still have a bit of bite.
- Mix the pasta with the sauce and tip into a baking dish. Scatter over the mozzarella and grana padano and bake for 20-30 minutes until bubbling and golden. Serve with a salad, if you like.
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