RIGATONI WITH BROCCOLINI AND SAUSAGE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
RIGATONI WITH EGGPLANT CAPONATA
Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 3
Steps:
- In a large pot of boiling salted water, rigatoni until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add eggplant caponata to pasta; toss, gradually adding enough reserved pasta water to mixture to coat pasta lightly. Serve garnished with Parmesan.
Nutrition Facts : Calories 462 g, Fat 9 g, Fiber 7 g, Protein 14 g
RIGATONI WITH CABBAGE AND FONTINA
Meltingly tender cabbage and onions create the sauce for this hearty, full-flavored Northern Italian-inspired pasta. Fontina cheese rounds out the dish with a soft creamy finish. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
- Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.
Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 47 milligrams, Sodium 961 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 26 grams, Sugar 7 grams
CAPONATA
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Roast the eggplant, allow to cool and chop coarsely.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
- Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 10 grams
CAPONATA PASTA
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
- Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
- Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan
Nutrition Facts : Calories 542 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
CAPONATA SICILIANA
A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Buon appetito! Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor.
Provided by BecR2400
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put pasta water on to boil.
- In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
- Put pasta in boiling water.
- Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
- Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.
- Serves 4.
- *Note: I think I prefer this made with only 8 ounces of pasta.
Nutrition Facts : Calories 444.8, Fat 21.9, SaturatedFat 3, Sodium 314.3, Carbohydrate 59.2, Fiber 12, Sugar 6.9, Protein 6.7
More about "rigatoni and caponata recipes"
RIGATONI CAPONATA GRATIN RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (83)Category DinnerServings 4Total Time 30 mins
- Heat 1 tablespoon of oil in a large frying pan over a high heat. Add the chopped aubergine with a pinch of salt and fry for 3 minutes until starting to colour. Add the onion, celery and half the garlic and cook for 5 minutes until starting to soften. Reduce the heat to medium, add the tomatoes, capers, brine, sultanas and 150ml boiling water. Simmer for 8 minutes or until you have a thick sauce and the tomatoes have started to break down. Stir through the parsley, reserving 1 tablespoon, and season to taste.
- Meanwhile, add the rigatoni to a pan of salted boiling water and cook until al dente. Drain, reserving 50ml of the cooking water.
- Heat the remaining 1 tablespoon of olive oil in a small pan, add the rest of the garlic and the panko breadcrumbs and fry for 1-2 minutes until golden. Season and mix with the reserved parsley.
- Drain the pasta and toss with the sauce and 50ml pasta water. Divide between 4 warmed pasta bowls and sprinkle with the crispy garlic crumbs to serve.
RIGATONI RECIPES | ALLRECIPES
From allrecipes.com
RIGATONI WITH CAPONATA | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 40 mins
CAPONATA RECIPE - BBC FOOD
From bbc.co.uk
PASTA WITH EGGPLANT CAPONATA RECIPE - FOOD NEWS
From foodnewsnews.com
PASTA WITH SPICY EGGPLANT AND TOMATO CAPONATA - LIDEYLIKES
From lideylikes.com
RIGATONI SAUSAGE CAPONATA - BARILLA FOODSERVICE RECIPES
From barillafoodservicerecipes.com
10 BEST RIGATONI RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RIGATONI PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
AUTHENTIC SICILIAN CAPONATA RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
CAPONATA RECIPE - COOKIE AND KATE
From cookieandkate.com
ROTINI WITH CAPONATA - DELICIOUS CATELLI® PASTA RECIPE
From catelli.ca
A VERY DELICIOUS CAPONATA RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
EASY CAPONATA RECIPE, SICILIAN-STYLE | THE MEDITERRANEAN …
From themediterraneandish.com
RIGATONI RECIPES: 15 DELICIOUS PASTA DISHES YOU HAVE TO TRY
From tasteofhome.com
CAPONATA RECIPE [SICILIAN EGGPLANT SALAD RECIPE] — THE MOM 100
From themom100.com
CAPONATA - LIDIA
From lidiasitaly.com
CAPONATA RIGATONI | DA MAMMA
From damammasg.com
SICILIAN CAPONATA PASTA - DELISH KNOWLEDGE
From delishknowledge.com
CHICKEN CAPONATA RIGATONI - JUST BARE CHICKEN
From justbarechicken.com
WHAT TO SERVE WITH CAPONATA – 15 SIDE DISHES - HAPPY MUNCHER
From happymuncher.com
RIGATONI WITH GRILLED CAPONATA AND BALSAMIC DRESSING RECIPE | EAT …
From eatyourbooks.com
RIGATONI CAPONATA GRATIN | CAMBIA | COPY ME THAT
From copymethat.com
RIGATONI WITH CAPONATA | GRACE BUSH | COPY ME THAT
From copymethat.com
THE DIFFERENT RECIPES OF THE SICILIAN CAPONATA - LA CUCINA ITALIANA
From lacucinaitaliana.com
CAPONATA-STYLE RIGATONI PASTA WITH TUNA - ACELINE
From aceline.media
BAKED RIGATONI - THE SEASONED MOM
From theseasonedmom.com
CAPONATA SICILIANA - LA CUCINA ITALIANA
From lacucinaitaliana.com
CAPONATA | RICARDO
From ricardocuisine.com
32 BEST SUMMER PASTA RECIPES TO SAVOR IN YOUR GARDEN 2022
From lacademie.com
CAPONATA WITH GARLIC CROSTINI RECIPE | MYRECIPES
From myrecipes.com
RIGATONI CON LA CAPONATA GRIGLIATA E LA RICOTTA SALATA
From italiankitchenclub.com
RIGATONI CAPONATA GRATIN RECIPE | SAINSBURY`S MAGAZINE
From crmigration.sainsburysmagazine.co.uk
10 BEST VEGETARIAN RIGATONI PASTA RECIPES | YUMMLY
From yummly.com
RIGATONI WITH MEAT SAUCE (RIGATONI AL RAGù DI CARNE) | RICARDO
From ricardocuisine.com
FEMALE FOODIE | LIFE'S TOO SHORT TO EAT BAD FOOD
From femalefoodie.com
RIGATONI WITH CAPONATA | WILLIAMS SONOMA
RIGATONI WITH EGGPLANT CAPONATA - MEALPLANNERPRO.COM
From mealplannerpro.com
ONE-POT EGGPLANT CAPONATA PASTA - KITCHN
From thekitchn.com
CAPONATA ALLA SICILIANA - VEGGIE DESSERTS
From veggiedesserts.com
CASARECCE PASTA CAPONATA RECIPE FROM SICILY
From the-pasta-project.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love