RIGATONI CON LE CIPOLLE (PASTA WITH ONION)
A really basic recipe that is not only economical, but healthy and tasty too. A real taste of Italian country cooking.
Provided by Noo8820
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy frying pan and cook the onions over a very low heat, stirring occasionally, until they are very tender and golden in colour, approx 30 minutes.
- Dissolve the tomato puree in the stock; add to the onions and season to taste.
- Cook the pasta al dente; drain and pour into a serving dish with the knob of butter.
- Stir in the hot onion sauce, toss with the cheese and serve.
Nutrition Facts : Calories 563.9, Fat 21.3, SaturatedFat 6.8, Cholesterol 92.8, Sodium 302.7, Carbohydrate 74.3, Fiber 4.5, Sugar 7.2, Protein 19.4
EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)
Make and share this Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Brunch
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 699.8, Fat 30.2, SaturatedFat 17.1, Cholesterol 173.8, Sodium 435.8, Carbohydrate 82.8, Fiber 3.8, Sugar 2.2, Protein 24.4
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
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
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
RIGATONI MILANO
Make and share this Rigatoni Milano recipe from Food.com.
Provided by Stardustannie
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan over medium heat.
- Add the onion and cook, stirring occasionally, for 5 minutes or until light golden.
- Add sausage meat and garlic to pan and cook for 3-4 minutes, breaking up the meat with a wooden spoon, until browned.
- Add rosemary, chili, passata and stock.
- Season, reduce heat to low and cook for 15-20 minutes.
- Meanwhile cook pasta, drain and add to sauce.
- Stir in parsley and cream just before serving.
- Scatter with parmesan.
Nutrition Facts : Calories 1103.1, Fat 60.8, SaturatedFat 23.4, Cholesterol 207.6, Sodium 2295.1, Carbohydrate 90.3, Fiber 5.7, Sugar 8.6, Protein 48.8
RIGATONI CON PEPPERONI
I've had this recipe for many years and enjoy it each time I make it. I received it from a co-worker.
Provided by Irish Rose
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat frying pan and saute garlic and onion in oil until onion is clear. Add tomatoes and pepperoni. Saute until tomatoes cook down (approx. 3 minutes) Add cream, salt and pepper.
- Toss with cooked rigatoni and top with cheese.
Nutrition Facts : Calories 1220.7, Fat 75, SaturatedFat 28.1, Cholesterol 268.7, Sodium 2045.5, Carbohydrate 95.5, Fiber 7.4, Sugar 7.8, Protein 41
RIGATONI WITH MEAT SAUCE
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Pasta Meat Tomato Soy Free Peanut Free Tree Nut Free Garlic Beef Ground Beef Red Wine Wine One-Pot Meal
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
- Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
- Serve the rigatoni topped with the Romano and basil.
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