Easy Creamy Parmesan Rigatoni Rigatoni Alla Panna Recipes

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PENNE ALLA PANNA



Penne Alla Panna image

This is a very tasty and quick pasta meal. I got the recipe years ago when I was still at school and went home with one of my friends to have dinner at her house. Her family traveled to Tuscany every year and this was their version of a pasta dish they had eaten there. Serve with a side salad and some crusty bread. You can use any type of pasta really if you haven't got penne pasta, it's really nice with tortellini as well.

Provided by -Sylvie-

Categories     Penne

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

400 g penne pasta, cooked
250 -400 ml cream
200 g cooked ham or 200 g prosciutto, finely sliced and cut into small pieces
1/2-1 teaspoon cayenne pepper
1/2-3/4 cup parmesan cheese
1 1/2 tablespoons vodka (optional)
1 teaspoon olive oil

Steps:

  • Heat the oil in a skillet.
  • On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
  • Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
  • Add the cayenne pepper and stir in the parmesan.
  • If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
  • Stir in the pasta and serve straight away.

EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)



Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna) image

Make and share this Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Brunch

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb rigatoni pasta (uncooked)
1/2 cup whipping cream
3 tablespoons butter
1 cup freshly grated parmigiano-reggiano cheese
salt and pepper

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
  • Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
  • Season with salt and pepper.
  • Transfer to a bowl and serve.

Nutrition Facts : Calories 699.8, Fat 30.2, SaturatedFat 17.1, Cholesterol 173.8, Sodium 435.8, Carbohydrate 82.8, Fiber 3.8, Sugar 2.2, Protein 24.4

CREAMY RIGATONI FLORENTINE



Creamy Rigatoni Florentine image

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

Provided by Colleen

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
¼ cup sliced fresh mushrooms, or more to taste
3 cloves garlic, chopped
1 (26 ounce) jar spaghetti sauce
1 pint half-and-half
1 teaspoon Italian seasoning, or to taste
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
  • Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
  • Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g

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