Rigatoni With Creamy Tomato Sauce Recipes

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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

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

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

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.

RIGATONI WITH CREAMY TOMATO AND SAUSAGE SAUCE



Rigatoni With Creamy Tomato and Sausage Sauce image

This has been a favorite with family and friends. This was how my Italian great grandmother made it and passed down. I always double the recipe because everyone wants left overs. We have it with salad and garlic bread

Provided by harleypapa

Categories     Pasta Shells

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb italian hot sausage
1 small onion (finely chopped)
2 garlic cloves (chopped)
4 roma tomatoes (diced)
16 ounces tomato sauce
8 ounces dry white wine
8 ounces half-and-half
1 tablespoon dried basil
2 tablespoons olive oil
cornstarch (if wanted for thicker sauce)
rigatoni pasta, shells
grated parmesan cheese

Steps:

  • Take a large deep fry pan and put in the olive oil and put on medium heat. Remove the casings from sausage and crumble the meat into the fry pan along with the chopped onions and cook slowly until sausage is lightly browned then drain.
  • Add the tomato sauce, wine, garlic,and diced tomatoes. Turn heat up to medium high and bring mixture to boil. Cover, reduce heat and simmer for 1/2 hour.
  • Turn heat back up to medium high and add the half and half. Bring mixture to slight boil. If you want thicker sauce mix corn starch with water and then add to sauce stirring in to desired thickness. Turn down heat and let simmer while you cook your rigatoni shells according to package directions.
  • Drain shells well. Serve individual serving of noodles with sauce spooned over. Top with parmesan cheese if desired.

Nutrition Facts : Calories 930.9, Fat 74.1, SaturatedFat 25.1, Cholesterol 184.8, Sodium 2076.1, Carbohydrate 17.4, Fiber 3, Sugar 7.9, Protein 38.4

CREAMY RIGATONI FLORENTINE



Creamy Rigatoni Florentine image

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

Provided by Colleen

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
¼ cup sliced fresh mushrooms, or more to taste
3 cloves garlic, chopped
1 (26 ounce) jar spaghetti sauce
1 pint half-and-half
1 teaspoon Italian seasoning, or to taste
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
  • Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
  • Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g

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