Mezzi Rigatoni With Yellow Tomato Sauce Recipes

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MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA



Mezzi Rigatoni with Tomatoes, Scallops and Arugula image

A spicy, brothy tomato sauce is a perfect base for a seafood pasta. Here we use scallops, which cook quickly and stay tender and fresh. Arugula provides a nice, peppery punch to round out the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
5 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes, plus more for topping
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
8 ounces mezzi rigatoni (about 4 cups)
1/4 cup dry white wine
12 ounces medium sea scallops, muscle removed, patted dry and halved crosswise
4 cups baby arugula
1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
  • Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
  • Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.

RIGATONI WITH CREAMY TOMATO SAUCE



Rigatoni With Creamy Tomato Sauce image

This is a delicious and easy pasta dish. The ridges on the noodles really grab onto the chunky sauce. It's rich and oh sooo tasty.

Provided by Mamablowfish

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 lb mild Italian sausage
2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, minced
2 medium tomatoes, peeled seeded and chopped
1/2 cup canned tomato sauce
1/2 dry white wine
1/2 teaspoon salt
1/2 lb rigatoni pasta (about 2 1/2 cups) or 1/2 lb mostaccioli pasta (about 2 1/2 cups)
1/2 cup peas (fresh or frozen)
1/2 cup whipping cream
parmesan cheese, grated

Steps:

  • Remove casings from sausages and crumble meat.
  • in a deep, heavy frying pan and over medium low melt the butter.
  • Add sausage and onion and cook slowly, stirring until lightly browned.
  • Add in garlic, tomatoes, tomato sauce, wine and salt.
  • Increase heat to medium and bring to a boil.
  • Cover, reduce heat and simmer 15 minutes.
  • Cook rigatoni in salted water according to directions, drain and keep warm.
  • Mix peas and cream into sausage sauce.
  • Increase heat to medium high and cook stirring until sauce boils all over in large shiny bubbles and has thickened slightly.
  • Spoon over rigatoni and mix lightly.
  • Top with parmesan cheese.

Nutrition Facts : Calories 516.2, Fat 27.3, SaturatedFat 13.9, Cholesterol 120.1, Sodium 862.1, Carbohydrate 52.5, Fiber 4.5, Sugar 6.2, Protein 16.4

TOMATO SAUCE AND RIGATONI



tomato sauce and rigatoni image

basic tomato sauce with sausage and rigatoni

Provided by vstothard

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oil in a heavy based saucepan. Add the onion and cook for 3 mins, stirring. Add garlic, season and cook for 2 mins more.
  • Add toms and bring to the boil, reduce the heat to a simmer and cook for 10 mins, stirring.
  • Use a knife to split open the sausages, then squeeze out the meat. Tip into a separate frying pan. Cook for 5 mins, breaking up the sausage meat with the back of a wooden spoon. Stir in the fennel seeds and cook for 5 mins more until the meat is cooked through and golden brown. Pour over the tomato sauce and leave to simmer while you cook the pasta in a pan of boiling water.
  • Drain the pasta reserving a little of the water. If the sauce looks dry add a little of water then serve the sausage sauce spooned over the pasta. Sprinkle with basil.

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