Poblanorigatoni Recipes

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BAKED RIGATONI



Baked Rigatoni image

This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

3 tablespoons olive oil
2 large cloves garlic, finely chopped
1 small onion, finely chopped
1 can (6-ounce) tomato paste
2 cans (28-ounce) unpeeled crushed tomatoes in puree
1 teaspoon sugar
1 tablespoon coarse salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 pound rigatoni
2 pounds sweet Italian sausage, casings removed
1 1/2 pounds whole-milk ricotta cheese
1 pound mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.
  • Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.
  • In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.
  • In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.
  • To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.

10 BEST WAYS TO USE RIGATONI



10 Best Ways To Use Rigatoni image

Looking for an easy dinner? Try one of these amazing rigatoni recipes! From spicy sausage to Greek pasta to tomato cream, the whole family will happily devour these meals.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Spicy Sausage Rigatoni
Baked Rigatoni Pasta
Rigatoni Skillet with Mushrooms and Spinach
Greek Pasta Bake
Artichoke and Pea Rigatoni Pasta
Tomato Cream Rigatoni
Creamy Lemon Pasta
Pasta alla Norma
Rigatoni Arrabbiata
Greek Pasta Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a rigatoni recipe in 30 minutes or less!

Nutrition Facts :

RIGATONI WITH BROCCOLINI AND SAUSAGE



Rigatoni with Broccolini and Sausage image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound rigatoni
1 large bunch broccolini, trimmed into 1 1/2-inch pieces
3 tablespoons olive oil
1 pound sweet Italian sausage, casings removed.
1 large onion, thinly sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
4 cloves garlic, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup grated Pecorino Romano cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
  • Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
  • Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.

POBLANO RIGATONI



Poblano Rigatoni image

Yet another recipe taken from the cookbook that my boyfriend bought. I use 2 large peppers instead of poblano chiles, and I double the cheese. We like it muchhh better this way.

Provided by Abbs lt3

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

16 ounces rigatoni pasta
1 small onion, cut into 1/2 inch slices
3 poblano chiles, cut into 1/2 inch strips
2 small zucchini, cut into 1/2 inch slices
1/2 teaspoon dried oregano, crushed
1 pint grape tomatoes
4 ounces monterey jack cheese, cut into 1/2 inch dice

Steps:

  • Heat large covered saucepot of salted water to boiling. Add pasta.
  • Meanwhile, in non-stick 12-inch skillet, heat oil over med-high heat. Add chiles and onion; cook until lightly charred and tender crisp, about 7 minute Add zucchini; cover, cook 3 minute Add garlic, oregano, and 1 tsp salt. Cook 30 seconds. Stir in tomatoes; cover and cook until slightly softened.
  • Drain pasta. In serving bowl, toss pasta with veggies and cheese.

Nutrition Facts : Calories 596, Fat 14.6, SaturatedFat 7.1, Cholesterol 122.5, Sodium 200.5, Carbohydrate 91.9, Fiber 6, Sugar 5.8, Protein 25.7

RIGATONI PORTOFINO



Rigatoni Portofino image

This recipe is courtesy of Valentino.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

1 cup pine nuts
1 cup finely grated Parmesan cheese, plus more for serving
10 fresh parsley leaves
Coarse salt
1 1/4 cups olive oil
2 cups packed fresh basil leaves
Two 28-ounce cans whole peeled tomatoes, chopped
8 ounces onions, chopped
1 carrot, chopped
1 celery stalk, chopped
Pinch of sugar
1 pound rigatoni

Steps:

  • Place pine nuts, Parmesan, parsley, pinch of salt, and 1 cup olive oil in the work bowl of a food processor; pulse until combined. Add basil, and continue to pulse until mixture is smooth; set aside.
  • Heat remaining 1/4 cup oil in skillet over medium high heat. Add onions, carrot, celery and sugar; cook until softened about 6-8 minutes. Add tomatoes and cook until thickened, about 25 minutes.
  • Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.
  • Puree tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.

RIGATONI WITH PORK RAGù



Rigatoni with Pork Ragù image

This rigatoni has its roots in Calabria, but the recipe comes from Chicago chef Tony Mantuano's own nonna, who slow braises pork ribs in tomato sauce to make a rich and hearty ragù.

Provided by Tony Mantuano

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 10

3 pounds country-style pork ribs
Fine sea salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
48 ounces crushed tomatoes, preferably San Marzano
1 small dried chili
1 pound rigatoni, bronze-cut, preferably Afeltra brand
Pecorino Romano, to garnish
Whole dried chilies, to garnish

Steps:

  • Preheat oven to 325 degrees F. Line a flat work surface with a sheet of parchment paper. Place ribs on the parchment in an even layer. Season generously with salt and freshly ground pepper on both sides. Heat a large roasting pan on top of the stove over medium heat. Add the olive oil and let heat for 1 minute. Put the ribs in the pan and brown on all sides, 8-10 minutes. Add the garlic and let brown, 1-2 minutes. Add the crushed tomatoes. Using a wooden spoon, scrape up all the browned bits on the bottom of the pan. Add just enough water to cover the ribs. Transfer to the oven and braise, uncovered, until the meat is tender, 2-2½ hours, checking after 1¼ hours.
  • Check the ribs after 1¼ hours. The surface of the roasting pan should be caramelized around the edges, with bubbles of sauce around the ribs. Return to the oven until the ribs are fork tender, another 45 minutes.
  • After a total of about 2 hours of cooking, check for doneness. The meat should be tender and pull easily from the bone. Set ribs aside in the roasting pan to cool slightly.
  • Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3 minutes less than what's advised on the box. Meanwhile, pull the pork meat from the bones; discard the bones. Toss the meat with the sauce in the roasting pan to make a ragù. Season with salt and pepper. Break up the dried chili and stir into the sauce.
  • Assembly: Reserve ¾ cup pasta water. Drain the rigatoni, then return to the pot. Pour reserved pasta water and sauce into the pot. Cook over low heat, gently tossing the rigatoni with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be al dente. Taste for seasoning and adjust if necessary. Transfer to a platter or bowl and serve with freshly grated Pecorino Romano and more dried chilies.

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