Rigatoni With Gorgonzola Cheese Recipes

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

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.

GORGONZOLA RIGATONI WITH VEGETABLES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam about 3 minutes or until crisp-tender.
• In 3-quart saucepan, mix cornstarch and milk using wire whisk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Stir in cheese; continue stirring 2 to 3 minutes or until cheese is melted.
• Stir broccoli, tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta. Garnish with oregano.

RIGATONI AL FORNO WITH GORGONZOLA SAUCE RECIPE - (4/5)

Steps:

• 1. Preheat oven to 350 deg F / 180 deg C. 2. Bring a large pot of salted water to a boil and cook rigatoni according to package instructions, about 12 minutes. 3. In the meantime, prepare the Creamy Gorgonzola Sauce. In a medium sauce pan, mix together the ingredients for the sauce (except for parsley) and cook over medium-low heat until melted and well blended. Occasionally stir the sauce until it thickens up. Remove from heat and add parsley. Set aside. 4. As the sauce is cooking, heat a small non-stick frying pan, about 1 minute, and then add the speck, pancetta or bacon. Cook until the meat doesn't appear to be raw, anymore (not browned), about 1 minute. Remove from heat and set aside. I added a bit of salt so the speck wouldn't taste bland when mixed with pasta. 5. Drain pasta when done and transfer back into the pot. Add speck, frozen peas, and Creamy Gorgonzola Sauce. Mix well and then transfer to a 1.5-2 L baking casserole and sprinkle with bread crumbs on top (optional). 6. Bake in preheated oven for 20 minutes. Cool 5 minutes before serving. Serve with a tossed green salad and garlic bread, if desired.

RIGATONI WITH GORGONZOLA CHEESE

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/2 tablespoon butter in small nonstick skillet over medium heat. Add breadcrumbs and stir until golden, about 4 minutes. Remove skillet from heat.
• Bring milk and cream to simmer in medium saucepan. Remove from heat. Melt remaining 2 tablespoons butter in another medium saucepan over low heat. Add flour; stir 2 minutes. Whisk in milk mixture. Whisk until slightly thickened, about 4 minutes. Add Gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add Gorgonzola sauce to pasta and toss to coat. Season pasta to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with grated Parmesan cheese and breadcrumbs. Bake pasta until sauce bubbles, about 25 minutes. Let stand 5 minutes and serve.

RIGATONI WITH FOUR CHEESES

Steps:

• Cook the pasta in boiling salted water according to package directions; drain,.
• Meanwhile, heat butter and garlic in a heavy, medium-sized saucepan and stir, over low-med heat, careful not to burn garlic. Stir in the cream, and continue stirring until heated.
• Stir in all of the cheeses; stir fequently until cheeses are melted.
• Remove from heat, and stir in the pepper, salt (if needed) and parsley.
• Place cooked, drained pasta in a large bowl and pour sauce over top. Toss to coat well. Serve immediately.

CHICKEN BREASTS OVER RIGATONI WITH GORGONZOLA SAUCE

Steps:

• CHICKEN MARINADE: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a non-reactive dish (glass or porcelain), combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate, covered and refrigerated, for not more than 2 hours.
• FOR THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a simmer, add the sage and parsley and remove from the heat; set aside.
• THE CHICKEN: Remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.
• ASSEMBLY: Add the hot cooked pasta to the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.