Rigatoni With Pesto Cream Sauce Recipes

RIGATONI WITH PESTO CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• Meanwhile, make the pesto: Add the basil to a food processor or blender. Add ½ cup of the parmesan, the pine nuts, garlic, and salt and pepper to taste. Next, turn on the machine and slowly drizzle in the olive oil to make a nice puree. Stop when it's bright green and all mixed together.
• Halve the cherry tomatoes and toss them in a bowl with ½ teaspoon salt. Set aside.
• Now comes the even better part: Heat the heavy cream in a saucepan and drop in the butter. Then pour the pesto right in.
• Stir this together and simmer it slowly for a few minutes. At the end, dump in the remaining ¼ cup parmesan and half of the goat cheese and stir it together.
• Drain the pasta and put it in a large serving bowl. Pour on the pesto cream, then throw in the tomatoes and any juices. Toss it all together. The hot pasta and sauce will heat the tomatoes just perfectly. Top with the remaining goat cheese and serve it right away.

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• 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.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

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.

RIGATONI WITH PESTO CREAMY SAUCE

Steps:

• For the pesto sauce-------------.
• Microwave oil on high for 2 minutes uncovered.
• Add garlic.
• Microwave on medium for 2 minutes uncovered.
• Add tomatoes, chilli flakes, oregano, basil and black pepper.
• Mix.
• Microwave on high for 4 minutes covered.
• Allow standing time of 2 minutes.
• Cool the mixture.
• Blend walnuts to a powder in a mixer.
• Add the cooked tomato mxture.
• Microwave the above mixture with cream, milk and salt for 4 minutes uncovered.
• For pasta cooking-------------.
• Microwave in a deep glass dish, water with 1 tbsp oil on high for 5 minutes uncovered.
• Place wooden spoon in the glass dish while doing so.
• Add Rigatoni.
• Mix and microwave on high for 11 minutes uncovered.
• Stir once in between.
• Add salt.
• Microwave for 2 more minutes.
• Drain off excess water.
• Shower pasta with cold water.
• Drain again.
• Keep aside.
• To serve-------------.
• Microwave pesto creamy sauce alongwith the cooked Rigatoni on medium-high for 4 minutes uncovered.
• Serve hot garnished with grated cheese, chopped tomato, chopped cilantro accompanied by soup.