Rigatoni In Tomato Cream Sauce Recipes

RIGATONI WITH NO-COOK TOMATO SAUCE

Rigatoni with No-Cook Tomato Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
12 ounces rigatoni pasta
1 pound beefsteak tomatoes
1/4 cup extra-virgin olive oil
1 small clove garlic, grated
2 medium heirloom tomatoes, chopped
1 cup torn fresh basil

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside.
Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine.

TOMATO CREAM SAUCE WITH RIGATONI

Tomato Cream Sauce With Rigatoni image

I've tried several tomato cream sauce recipes. Some with sausage, some with chicken and some with shrimp. All very good but this one is my favorite. A very large recipe. Easily enough sauce for 3 pounds pasta. If you are not feeding an army go ahead and make full sauce recipe anyway and freeze the leftover sauce. It thaws and reheats very nicely. I typically buy the large can of San Marzano tomatoes at Costco. It's so much cheaper. I really think there is a difference in taste with the San Marzano. Just be sure to buy tomatoes that are packed in puree. Makes the sauce even richer. Adjust the seasonings as you like. I seem to make spicier every time I make by adding more garlic, and red pepper. So good!

Provided by HotMitts

Categories For Large Groups

Time 2h

Yield 3 big pasta bowls, 20 serving(s)

Number Of Ingredients 15

Ingredients

4 -5 slices bacon, chopped into small pieces (6oz)
2 large onions, diced
1/2 cup white wine
1/4 cup extra virgin olive oil
3 tablespoons garlic, chopped (I often use entire head)
1/2-1 teaspoon crushed red pepper flakes
106 ounces san marzano tomatoes
1 tablespoon sugar
10 fresh basil leaves
1 tablespoon kosher salt
1 teaspoon black pepper, fresh ground
1/2 cup vodka
1 cup parmesan cheese, fresh grated
1 pint heavy cream
1 lb rigatoni pasta, cooked al dente

Steps:

In large pot cook bacon and onion until bacon close to well browned and onion soft. About 8-10 minutes.
While bacon and onion are cooking crush tomatoes by hand in large bowl.
Deglaze pot with wine over high heat. Scrape bottom of pot to get all the brown goodness off. Continue until wine is evaporated.
Add oil, garlic and red pepper flakes to bacon and onion. Cook 1 minute.
Then add tomatoes, sugar, basil, salt, and pepper to pot. Bring to boil.
Then lower heat to med; simmer 1 hour uncovered.
Add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly. Taste for seasonings.
Keep heat on low until ready to serve.
Pour several ladles sauce over hot pasta in a big bowl. Give it time to absorb a bit before serving.
Serve with freshly grated Parmesan and crusty garlic bread to sop up all that beautiful sauce.

RIGATONI WITH CREAMY TOMATO SAUCE

Rigatoni With Creamy Tomato Sauce image

This is a delicious and easy pasta dish. The ridges on the noodles really grab onto the chunky sauce. It's rich and oh sooo tasty.

Provided by Mamablowfish

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 lb mild Italian sausage
2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, minced
2 medium tomatoes, peeled seeded and chopped
1/2 cup canned tomato sauce
1/2 dry white wine
1/2 teaspoon salt
1/2 lb rigatoni pasta (about 2 1/2 cups) or 1/2 lb mostaccioli pasta (about 2 1/2 cups)
1/2 cup peas (fresh or frozen)
1/2 cup whipping cream
parmesan cheese, grated

Steps:

Remove casings from sausages and crumble meat.
in a deep, heavy frying pan and over medium low melt the butter.
Add sausage and onion and cook slowly, stirring until lightly browned.
Add in garlic, tomatoes, tomato sauce, wine and salt.
Increase heat to medium and bring to a boil.
Cover, reduce heat and simmer 15 minutes.
Cook rigatoni in salted water according to directions, drain and keep warm.
Mix peas and cream into sausage sauce.
Increase heat to medium high and cook stirring until sauce boils all over in large shiny bubbles and has thickened slightly.
Spoon over rigatoni and mix lightly.
Top with parmesan cheese.

Nutrition Facts : Calories 516.2, Fat 27.3, SaturatedFat 13.9, Cholesterol 120.1, Sodium 862.1, Carbohydrate 52.5, Fiber 4.5, Sugar 6.2, Protein 16.4

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