RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE
While this recipe is delicious as is, you can do a couple of things to give it even more flavor. Use a combination of spicy and sweet sausage instead of just sweet and--something I do almost every time I use goat cheese--use a fork to mix into it 1/2 teaspoon each of chopped fresh parsley, chives, and thyme.
Provided by Scott Conant
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
- Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
- Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.
RIGATONI WITH GOAT CHEESE
When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
- Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.
Nutrition Facts : Calories 452 g, Fat 14 g, Protein 21 g
FOUR-CHEESE SAUSAGE RIGATONI
To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl., In same stockpot, cook and crumble sausage with red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add cream; cook 5 minutes, stirring occasionally. Stir in tomatoes, tomato paste, Italian seasoning and pepper flakes. Cook, uncovered, over medium-low heat until sauce thickens slightly, 5-8 minutes. Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg and seasonings., Stir rigatoni into meat sauce. Spread 3 cups into each of two greased 11x7-in. baking dishes. Top each with half of cheese mixture, then half of remaining pasta mixture., Bake, covered, 25 minutes. Sprinkle with mozzarella and remaining Parmesan cheese. Bake, uncovered, until cheeses are melted, about 5 minutes. If desired, sprinkle with basil. Freeze option: Prepare casseroles without mozzarella cheese and remaining 1/2 cup Parmesan cheese; freeze cheeses separately in resealable plastic freezer bags. Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, sprinkle with basil.
Nutrition Facts : Calories 474 calories, Fat 26g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
RIGATONI WITH GOAT CHEESE
Steps:
- In a large pot of boiling salted water, cook the rigatoni until al dente according to the package directions; drain, reserving 1/2 cup of the cooking water.
- Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese. Season with salt and pepper, and add some of the reserved pasta water as desired.
- Sprinkle the pasta with any or all of the suggested toppings, as desired, and serve immediately.
RIGATONI WITH GOAT CHEESE SUN-DRIED TOMATOES AND KALE RECIPE
Make and share this Rigatoni With Goat Cheese Sun-Dried Tomatoes and Kale Recipe recipe from Food.com.
Provided by Karen in MA
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large non-stick skillet over medium-high heat. Add shallots and garlic; saute 1 minute. Add kale; saute 3 minutes or until wilted. Add tomatoes, saute 2 minutes.
- Add 1/2 cup water, oregano, salt, and pepper.
- Reduce heat; simmer 3 minutes or until kale is tender.
- Combine the pasta, kale mixture, and goat cheese in a large bowl; toss well.
Nutrition Facts : Calories 410.9, Fat 6.8, SaturatedFat 1.4, Cholesterol 71.8, Sodium 159, Carbohydrate 74.2, Fiber 5.2, Sugar 1.7, Protein 15.6
RIGATONI WITH SUMMER SQUASH, SPICY SAUSAGE, & GOAT CHEESE
Make and share this Rigatoni With Summer Squash, Spicy Sausage, & Goat Cheese recipe from Food.com.
Provided by KLHquilts
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rigatoni according to package directions.
- While the pasta cooks, heat 1/2 tablespoons olive oil in a 12" skillet over medium-high heat. Add sausage and cook, breaking it into pieces with spatula, until it is nearly cooked. Transfer to a bowl.
- Drain fat from skillet, then add remaining 2-1/2 tablespoons of oil to the skillet. Cook the shallots until they begin to soften (a minute or so).
- Raise heat to medium-high and add the squash. Cook until squash is barely tender (3-5 minutes).
- Reserve 1/2 cup of the water in which the pasta was cooked. Return the rigatoni to the cooking pot and add the sausage, squash mixture, and 2 tablespoons of reserve pasta water. Toss over medium heat until sausage is cooked through and rigatoni is heated through. Add more pasta water as necessary to keep dish moist.
- Remove from heat, add goat cheese and parsley, and toss until the cheese melts and coats the pasta. Season to taste with salt and pepper, transfer to warm bowls, and top with Parmesan.
Nutrition Facts : Calories 929, Fat 44.1, SaturatedFat 15.5, Cholesterol 70.8, Sodium 1238.5, Carbohydrate 91.3, Fiber 5.5, Sugar 4.1, Protein 39.9
RIGATONI WITH ROASTED PUMPKIN AND GOAT CHEESE
Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
- Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.
Nutrition Facts : Calories 631 g, Fat 26 g, Fiber 11 g, Protein 22 g
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