Rigatoni With Chunky Vegetable Sauce Recipes

RIGATONI WITH VEGETABLE BOLOGNESE

Steps:

• Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
• Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
• 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, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

RIGATONI WITH CHUNKY VEGETABLE SAUCE

Steps:

• In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomato puree, season with salt and pepper, and bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Serve immediately.

RIGATONI WITH VEGETABLES

Steps:

• Lightly coat two 15x10 inch baking pans with cooking spray.
• Divide eggplant, zucchini, mushrooms, and onion evenly between prepared pans.
• Drizzle oil over vegetables.
• Sprinkle with salt and pepper.
• Toss vegetables to coat; spread into an even layer.
• Roast, uncovered, on 2 separate oven racks at 450° for 30 minutes or until vegetables are tender, stirring once during roasting (move baking pan on top oven rack to bottom rack and pan on bottom rack to top rack halfway through roasting).
• Meanwhile, cook rigatoni by following the package directions; drain and return to saucepan.
• Lower oven temperature to 400°.
• Add vegetables, marinara sauce, and parmesan cheese to the pasta; toss to combine.
• Transfer to an ungreased 2 quart casserole dish.
• Sprinkle with mozzarella.
• Bake, uncovered, for 20-25 minutes or until bubbly and cheese browns.

CHUNKY VEGETABLE SAUCE

Steps:

• Finely chop 4 shallots, 1 carrot and 1 celery stalk. Saute in a skillet over medium heat with 2 tablespoons butter and 2 thyme sprigs, about 6 minutes. Add 1/3 cup white wine and boil until evaporated, then add 4 cups Perfect Marinara Sauce (see Cook's Note) and cook 3 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Toss with pappardelle.
• Photograph Kang Kim

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

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.

FRESH RIGATONI WITH BOLOGNESE SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add carrot, celery, and onion; cook for two minutes. Add beef and pork; cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup water; season with salt and pepper. Cover and cook, stirring occasionally, for 1 hour.
• Meanwhile, bring a 6-quart pot filled with water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, 5 to 7 minutes; drain.
• Add heavy cream, if using, to sauce; stir to combine. Serve immediately over pasta.

THICK & CHUNKY TOMATO SAUCE WITH VEGGIES (CROCK POT)

Steps:

• Heat oil in a large deep heavy bottom pot over medium high heat.
• Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
• Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
• Cook for 5-6 hours on high stirring ever so often.
• If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
• If you`re not around to stir cook on low till desired thickness.

RIGATONI WITH ROASTED SWEET POTATOES

Steps:

• Place sweet potatoes and onion in an ungreased 15x10x1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally., Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened. , Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.

CHUNKY VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

RIGATONI WITH MEAT SAUCE

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.