Rigatoni With A Tuna Ragu Recipes

RIGATONI WITH A TUNA RAGU

Steps:

• Heat two tablespoons of olive oil in a heavy-bottomed pan and cook the onion, chilli, cinnamon and basil stalks on a medium low heat for 5 to 7 minutes until the onion has softened. Increase the heat to medium high and add the tomatoes, tuna and a good pinch of salt. Break the tomatoes up, then bring to a boil and simmer for 20 minutes. Taste for seasoning.
• Meanwhile cook the rigatoni in a pan of salted boiling water per the package instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water. Toss the pasta into the sauce with the roughly torn basil leaves, a tablespoon of olive oil, the lemon zest, lemon juice and the Parmesan and mix together.
• Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and devour immediately.

RIGATONI WITH LAMB RAGU

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add half of the lamb and cook, turning, until browned, 8 to 10 minutes; remove to a plate. Repeat with the remaining lamb; remove to the plate.
• Add the tomato paste to the pot and cook, stirring, until well combined, about 1 minute. Add 6 cups water and 1 teaspoon salt, then return the lamb to the pot. Cover and simmer, stirring occasionally, until the meat is very tender and falling off the bones, 2 to 2 1/2 hours.
• Remove the lamb using tongs and transfer to a large bowl. Shred the meat, discarding the bones and excess fat, then return the meat to the pot. Simmer, uncovered and stirring occasionally, until the sauce thickens, 45 to 60 minutes.
• Meanwhile, bring a separate large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Add the pasta and 1/2 cup reserved cooking water to the sauce. Cook, stirring, until coated, about 1 minute, adding more pasta water as needed to loosen. Remove from the heat and stir in the mint and lemon zest; season with salt and pepper. Divide among bowls and top with more mint and lemon zest.

RIGATONI WITH PORK RAGù

Steps:

• Preheat oven to 325 degrees F. Line a flat work surface with a sheet of parchment paper. Place ribs on the parchment in an even layer. Season generously with salt and freshly ground pepper on both sides. Heat a large roasting pan on top of the stove over medium heat. Add the olive oil and let heat for 1 minute. Put the ribs in the pan and brown on all sides, 8-10 minutes. Add the garlic and let brown, 1-2 minutes. Add the crushed tomatoes. Using a wooden spoon, scrape up all the browned bits on the bottom of the pan. Add just enough water to cover the ribs. Transfer to the oven and braise, uncovered, until the meat is tender, 2-2½ hours, checking after 1¼ hours.
• Check the ribs after 1¼ hours. The surface of the roasting pan should be caramelized around the edges, with bubbles of sauce around the ribs. Return to the oven until the ribs are fork tender, another 45 minutes.
• After a total of about 2 hours of cooking, check for doneness. The meat should be tender and pull easily from the bone. Set ribs aside in the roasting pan to cool slightly.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3 minutes less than what's advised on the box. Meanwhile, pull the pork meat from the bones; discard the bones. Toss the meat with the sauce in the roasting pan to make a ragù. Season with salt and pepper. Break up the dried chili and stir into the sauce.
• Assembly: Reserve ¾ cup pasta water. Drain the rigatoni, then return to the pot. Pour reserved pasta water and sauce into the pot. Cook over low heat, gently tossing the rigatoni with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be al dente. Taste for seasoning and adjust if necessary. Transfer to a platter or bowl and serve with freshly grated Pecorino Romano and more dried chilies.

TUNA AND RIGATONI BAKE

Steps:

• Cook Pasta in lightly salted boiling water for 15 minutes until"al dente".
• Drain and keep warm.
• Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft.
• Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly.
• For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time.
• Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time.
• Stir in 2 ozs of parmesan.
• and remove from heat.
• Layer 1/3 of the pasta in a 3 pt ovenproof dish (lightly sprayed with non-stick spray.) spoon a 1/3 of the tuna sauce over and then a layer of the cheese sauce.
• Continue layering sauces andpasta,finishing with cheese sauce.
• Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden.
• Sprinkle with a little fresh thyme and serve hot.

RIGATONI WITH RAPID RAGU

Steps:

• Bring a large pot of water to a boil.
• Pour the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 1 tablespoon of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
• Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.

SKINNY TUNA AND RIGATONI BAKE

Steps:

• Preheat oven to 375° F. Grease a 1 1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
• In a medium saucepan, cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
• In a small bowl, stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover and top with lemon slices. Bake, uncovered, 5 minutes more or until heated through. Let stand for 5 minutes before serving. Sprinkle with capers and dill sprigs, if desired.

RAGU OF TUNA AND THYME

Steps:

• Remove and discard the skin from the tuna, and cut the meat into 16 chunks, each about 4 inches by 3 inches. Dredge the chunks in the flour, shaking off the excess.
• In a saucepan or earthenware casserole, heat the olive oil. Quickly brown the fish on all sides. With a slotted spoon, remove the chunks to a plate and set aside.
• Add the garlic, hot peppers, onions, salt and thyme to the oil, and cook, stirring frequently, until the onions are lightly golden. Add water, bring to a boil, and add the potato pieces. Lower the heat, and simmer for 20 minutes or until the potatoes are barely tender.
• Add the roasted peppers and the tuna, and cook 10 minutes more. Remove from the heat, discard the thyme sprigs and adjust the seasonings. Garnish with the thyme leaves, and serve right from the casserole.

RIGATONI WITH MUSHROOM RAGù

Steps:

• Cook garlic in 1/4 cup oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute. Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).
• Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot. Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes. Discard rosemary.
• While sauce is boiling, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Add pasta to sauce along with cheese and remaining tablespoon oil, then toss over moderate heat until well coated, about 1 minute. Serve immediately with additional cheese.