Rigatoni A La You Recipes

RIGATONI A' LA YOU

Steps:

• Cook sausage according to package directions.
• While sausage is cooking, boil the rigatoni according to package directions.
• In a large pan, heat olive oil, add garlic, and saute lightly for 30 seconds. Add peppers and cook until tenter but still crisp.
• Slice cooked sausage and combine in pan with pasta sauce and peppers and heat until warm.
• Pour over cooked pasta, top with fresh parsley.
• Serve immediately.
• Other options/variations:.
• Top with freshly grated Parmesan or Romano cheese.
• Use crushed tomatoes (canned or fresh) instead of jarred pasta sauce.
• Bring out the full flavor of you chopped red bell peppers by drizzling with olive oil and roasting in the oven on an edged pan at 450 degrees for 5-6 minutes.

RIGATONI A LA YOU!

Steps:

• Cook sausage links according to package directions. While sausage is cooking, boil the rigatoni according to directions. In a large pan, heat olive oil, add garlic, and saute lightly for 30 seconds. Add peppers and cook until tender but still crisp.
• Coin-slice cooked sausage and combine in pan with pasta sauce and peppers and heat until warm. Pour over cooked pasta, top with fresh parsley. Serve immediately. Enjoy immensely. And welcome to Johnsonville.

RIGATONI WITH PORK RAGù

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.

EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)

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.