PATSY'S RIGATONI SORRENTINO
This delicious recipe is courtesy of Sal Scognomillo.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add salt and return to a boil. Add rigatoni and cook until al dente, according to package directions. Drain; set aside.
- Preheat broiler. In a large saucepan, bring marinara sauce to a boil over medium-high heat. Pour half the heated sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine. Bring to a simmer over low heat.
- Pour pasta mixture into a baking dish and top with reserved sauce. Sprinkle with mozzarella and Parmigiano-Reggiano. Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes. Serve immediately.
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
BAKED RIGATONI
This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.
- Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.
- In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.
- In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.
- To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.
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 SORRENTINO
Make and share this Rigatoni Sorrentino recipe from Food.com.
Provided by Barb G.
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; add salt and return to boil; Add rigatoni and cook until al dente, according to package directions, Drain; set aside.
- Preheat broiler:.
- In a large saucepan, bring marinare sauce to a boil over medium-high heat.
- Pour half of the sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine; bring to a simmer over low heat.
- Pour pasta mixture into a baking dish and top with the reserved sauce.
- Sprinkle with mozzarella and Parmigiano-Reggiano;Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes; Serve immediately.
Nutrition Facts : Calories 1186.4, Fat 51.9, SaturatedFat 27, Cholesterol 236, Sodium 2494, Carbohydrate 114.7, Fiber 4.8, Sugar 25.7, Protein 63.9
EASY CHICKEN SORRENTINO
Classic Italian dish... this is a pretty easy recipe for Chicken Sorrentino. This goes great served over Linguini or Angel Hair along with a nice salad and semolina bread. ** I use the same pan to saute' individual ingredients then set aside on paper plates while I am preparing next ingredient in saute' pan. ** Also, I use the thin boneless chicken breasts for faster saute' if you use larger, you should butterfly or pound to flatten.
Provided by BlondieItaliana
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
- Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
- Next, saute' prosciutto for just a few minutes then add to plate.
- In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
- Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.
RIGATONI SORRENTINO
Number Of Ingredients 6
Steps:
- Cook the pasta according to package directions. In a large, heavy saucepan, heat the marinara sauce over medium-high heat to the boiling point. Remove from heat and pour half the sauce into a bowl. Return the saucepan to the heat and fold in the ricotta and drained pasta until thoroughly combined. Pour the mixture into a 9 x 13-inch baking dish that has been lightly greased with olive oil, and cover with the reserved sauce. Sprinkle the mozzarella and Parmigiano- Reggiano over top. Place under the broiler until the cheeses melt, about 6-8 minutes. Serve piping hot with a cold, crisp salad and a loaf of country bread.
Nutrition Facts : Nutritional Facts Serves
RIGATONI FLORENTINE
"I replaced the ham in the original recipe for this skillet dinner with turkey ham and used less olive oil and more veggies," says Lynda McClellan of West Melbourne, Florida. The result is an appealing entree that's not too heavy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook rigatoni according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, peppers and garlic in oil until vegetables are tender. , Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer for 3 minutes. Drain rigatoni and rinse in cold water. Add pasta and spinach to the ham mixture; toss to coat. Sprinkle with the Parmesan cheese.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
HOMEMADE RIGATONI
whatstaylfeathercookin
Provided by Taste of Home
Time 1h
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a bowl of a KitchenAid stand mixer, add eggs and oil. Mix on low using a dough hook attachment. Gradually add flour until dough is crumbly but can be shaped into a ball. Remove to a lightly floured surface. Cover and let rest at least 20 minutes., Roll the dough into walnut-size balls. Add to pasta attachment according to manufacturer's directions using rigatoni attachment. Cut into 1-1/2-in. lengths as pasta is extruded, allowing pasta to fall onto baking sheet lightly dusted with flour. Cook in boiling water according to manufacturer's directions.
Nutrition Facts : Calories 233 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 29mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
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- In a large saucepan, bring the sauce to a boil. Remove from the heat and pour half the sauce into a bowl, and reserve. Add the ricotta and the cooked rigatoni to the saucepan with the sauce, mix to combine, and bring to a simmer over low heat. Spoon the hot rigatoni-sauce mixture into a baking dish and add the reserved sauce. Top with the shredded mozzarella and grated Parmigiano-Reggiano and broil until the cheeses have melted, about 6 to 8 minutes. Serve immediately.
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