RIGATONI WITH EGGPLANT PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
- pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
- While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
- Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
- Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
PASTA MILANO
This is my favorite thing at Macaroni Grill. My cousin found this recipe for me and I can't tell you how many times I have made it.
Provided by Lacy S.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and dry chicken breasts.
- Mix garlic powder, salt, and pepper and sprinkle on chicken.
- Grill chicken on the stove top in a skillet or outside on the barbecue grill, until it is done all the way through.
- Set chicken aside.
- Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.
- Meanwhile saute the mushrooms and tomatoes in butter until soft.
- Place heavy cream, roasted garlic, pepper, salt, and parmesan cheese in food processsor and puree.
- Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.
- Mix in mushrooms and tomatoes and add to the cooked pasta.
- Slice the grilled chicken and place on top of the pasta.
- Garnish with fresh parsley and grated parmesan cheese.
- Serve with salad and garlic bread.
Nutrition Facts : Calories 2369.4, Fat 132.6, SaturatedFat 73.5, Cholesterol 686.9, Sodium 2896.5, Carbohydrate 211.6, Fiber 12.7, Sugar 15.4, Protein 88.7
10 BEST WAYS TO USE RIGATONI
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rigatoni recipe in 30 minutes or less!
Nutrition Facts :
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 ALLA NORMA
Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Place eggplants in a colander set in a sink or over a bowl. Season eggplant generously with salt and let stand for 15 minutes. Rinse eggplant under cold running water; pat dry with paper towels.
- Place flour in a shallow dish and, working in batches, dredge eggplant in flour, shaking off excess.
- In a large pot, heat canola oil until it reaches 300 degrees on a deep-fry thermometer. Working in batches, fry eggplant until lightly golden, about 3 minutes. Transfer to a paper towel-lined plate using a slotted spoon; repeat process with remaining eggplant.
- In a large skillet, heat olive oil over medium heat. Add fried eggplant and cook, stirring, about 2 minutes. Add tomato sauce and increase heat to a simmer.
- Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook, until almost al dente, about 2 minutes less than indicated on package instructions. Drain and add to skillet with eggplant mixture.
- Stir pasta until well combined with sauce, about 2 minutes. Add basil and season with salt and pepper. Serve garnished with ricotta salata cheese.
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