Rigatoni Alla Casalinga Recipes

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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 ALLA CASALINGA



Rigatoni Alla Casalinga image

This hearty and satisfying rigatoni with lamb, white beans and tomatoes is a simple, home-style Italian dish. Serve with a side salad, garlic bread and a cold pino grigio wine. From the R.S.V.P. section of an April 1989 issue of Bon Appetit. It was requested from Rao's Italian Restaurant in Houston, Texas.

Provided by Leslie in Texas

Categories     Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
6 garlic cloves, peeled and sliced
1 1/2 lbs lamb shoulder, trimmed and cut into 1/2-inch pieces
3/4 cup dry white wine
1 (28 ounce) can Italian plum tomatoes, undrained
10 ounces rigatoni pasta
1 1/2 cups drained canned cannellini beans
2 bunches arugula, torn into pieces
salt and frashly ground pepper
freshly grated parmesan cheese

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
  • Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
  • Add wine and bring to boil, scraping up any browned bits.
  • Add tomatoes with juices and bring to boil.
  • Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
  • Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
  • Transfer to large bowl and serve with cheese.

Nutrition Facts : Calories 925.2, Fat 43.7, SaturatedFat 17.3, Cholesterol 182.4, Sodium 135.8, Carbohydrate 78, Fiber 9.1, Sugar 7.3, Protein 46.9

RIGATONI ALLA SICILIANA



Rigatoni Alla Siciliana image

Make and share this Rigatoni Alla Siciliana recipe from Food.com.

Provided by CookingONTheSide

Categories     Vegetable

Time 32m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1 1/2 lb) eggplants
3 garlic cloves, sliced
3 tablespoons olive oil
1 (28 ounce) can whole fire-roasted tomatoes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
1 lb mini rigatoni pasta
1 cup shredded smoked mozzarella cheese

Steps:

  • Trim eggplant and cut into 1/2-inch pieces.
  • In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
  • Stir in tomatoes and break up with a wooden spoon.
  • Add oregano, salt and red pepper flakes.
  • Simmer for 15 minutes, stirring occasionally.
  • While sauce is simmering, cook pasta following package directions.
  • Drain, reserving 1 cup of the cooking water.
  • Toss drained pasta with sauce.
  • Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
  • Stir in cheese, allow to melt slightly and serve.

Nutrition Facts : Calories 460.4, Fat 14.7, SaturatedFat 4.3, Cholesterol 78.6, Sodium 906.3, Carbohydrate 67, Fiber 7.8, Sugar 7.5, Protein 17.2

RIGATONI ALLA ZOZZONA



Rigatoni alla Zozzona image

Rigatoni alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of simple flavors - "neat" preparations where only a few ingredients shine - rigatoni alla zozzona (which translates to "a big mess") is more of a kitchen sink approach, marrying the ingredients of the four pastas (tomato sauce, black pepper, egg yolks, cheese and guanciale) with sausage. Rigatoni's sturdy tube shape provides the perfect vehicle to carry - and stand up to - the many components of the sauce.

Provided by Anna Francese Gass

Categories     pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
1 pound large rigatoni
2 teaspoons extra-virgin olive oil
4 ounces guanciale (or pancetta), cut into 2-inch matchsticks
1 small yellow onion, minced
1 pound hot or sweet Italian sausages (about 4 to 5 sausages), casings removed
2 tablespoons tomato paste
3 cups cherry tomatoes (about 12 ounces)
1 cup red wine
4 egg yolks
1/4 cup grated Pecorino Romano, plus more to taste
1 teaspoon freshly cracked black pepper

Steps:

  • Bring a large pot of salted water to boil. Once the water comes to a boil, cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain pasta.
  • Meanwhile, prepare the sauce: Add the olive oil to a deep, large skillet and heat over medium-low. Add the guanciale in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp, about 5 minutes. Using a slotted spoon, remove guanciale to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.
  • Increase heat to medium-high and stir the onion into the pan drippings, allowing it to soften, about 1 minute. Add the sausage and 1 teaspoon salt and break up the meat into small pieces. Cook, stirring occasionally, until the sausage has browned, about 5 minutes.
  • Stir in the tomato paste, then the cherry tomatoes. Decrease heat to medium and stir in the wine. Cover the sauce with a lid and cook for 5 minutes.
  • Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce. Allow the sauce to cook, uncovered, for 5 more minutes.
  • In a small bowl, combine the egg yolks, ¼ cup cheese, the pepper and 1 tablespoon of the reserved guanciale drippings.
  • Add the pasta and guanciale to the simmering sauce and stir to coat.
  • Stir 2 tablespoons of the pasta water into the egg mixture. Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water if needed. Transfer the pasta to a serving dish and top with additional cheese, if desired.

RIGATONI ALLA GENOVESE



Rigatoni alla Genovese image

I have no idea why this amazingly flavorful Genovese-style meat sauce isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process, and massive amounts of onions.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 10h

Yield 8

Number Of Ingredients 18

1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 ½ pounds beef chuck
2 teaspoons kosher salt
½ cup diced celery
½ cup diced carrot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 bay leaf
⅔ cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
salt to taste
2 (16 ounce) boxes uncooked rigatoni
1 tablespoon chopped fresh marjoram leaves
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
  • Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
  • Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
  • Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
  • Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 891.2 calories, Carbohydrate 116.8 g, Cholesterol 79.9 mg, Fat 29.5 g, Fiber 10.1 g, Protein 38.9 g, SaturatedFat 10.3 g, Sodium 1022.2 mg, Sugar 19.2 g

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • 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 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

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