SAUSAGE AND TOMATO RIGATONI
Serve up our classic rigatoni recipe with just 10 minutes of prep time! Our Sausage and Tomato Rigatoni recipe features red onion and parsley flavors.
Provided by My Food and Family
Categories Pasta
Time 35m
Yield 4 servings, about 2 cups each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
- Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.
Nutrition Facts : Calories 670, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 990 mg, Carbohydrate 87 g, Fiber 5 g, Sugar 8 g, Protein 30 g
PORK SAUSAGE & TOMATO RIGATONI RECIPE - (4.5/5)
Provided by Lee
Number Of Ingredients 11
Steps:
- 1. Cook the pasta following packet directions or until al dente. Drain well. 2. Meanwhile, heat a large frying pan over medium-high heat. Add the sausage meat and cook, stirring with a wooden spoon to break up large lumps, for 5 mins or until brown. Transfer to a bowl. 3. Add the oil to the pan. Cook the onion, stirring, for 5 mins or until onion softens. Add the garlic and cook for 1 min or until fragrant. Add the wine and bring to the boil. Cook for 2 mins or until the wine reduces by half. Add the tomato and tomato paste and cook, stirring, for 2 mins or until tomato begins to break down. Remove from heat. Add the sausage meat and stir to combine. Season with salt and pepper. 4. Pour the tomato mixture over the pasta. Add the basil and toss to combine. Divide among serving bowls and sprinkle with parmesan. Serve with rocket leaves
SAUSAGE, SPINACH, TOMATO RIGATONI RECIPE BY TASTY
Here's what you need: olive oil, hot italian sausage, large yellow onion, garlic, salt, pepper, dried oregano, dried basil, dried parsley, tomato paste, diced tomato, grated parmesan cheese, spinach, rigatoni, ricotta cheese, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
- Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
- To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
- Add the tomato paste and cook until the tomato paste darkens slightly.
- Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
- Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
- Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 79 grams, Fat 33 grams, Fiber 7 grams, Protein 39 grams, Sugar 14 grams
EASY ITALIAN SAUSAGE AND RIGATONI
An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- 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 12 minutes. Drain and set aside.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
- Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
- Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g
SAUSAGE & TOMATO RIGATONI
Some of the best dishes are also the simplest-like this rigatoni with sausage and tomato sauce. Eight ingredients, 30 minutes-six happy campers.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Cook pasta and sausages in separate pans as directed on packages, omitting salt in the pasta cooking water. Meanwhile, heat oil in large skillet on medium heat. Add peppers and garlic; cook and stir 2 min. or until peppers are crisp-tender.
- Cut sausage into 1/4-inch-thick slices; add to peppers. Stir in pasta sauce; cook 4 to 5 min. or until heated through, stirring frequently.
- Drain pasta. Add to sauce mixture; stir until evenly coated. Sprinkle with parsley and cheese.
Nutrition Facts : Calories 640, Fat 35 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1340 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
RIGATONI WITH PORK RAGù
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
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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- Place the pasta in a large pan of boiling salted water. Follow packet cooking instructions, normally rigatoni will take 10-12 minutes to cook.
- Meanwhile, remove the skin off of the sausage and portion into small mealball size portions. Cook in a pan on a medium heat with the olive oil after 5 minutes of cooking, add the pancetta to the pan and cook for an addition 5 minutes.
- While the meat is cooking, in a pan cook the diced onions with the olive oil, as they begin to soften add the sliced garlic. After a few more minutes add in the tomato sauce and cook for another 5 minutes.
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