RIGATONI & WHITE BEANS WITH ITALIAN SAUSAGE SAUCE
Provided by TNadmin-beans
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain and toss with the olive oil, parsley and beans. Set aside.
- In a saucepan or skillet, saute sausage meat until browned. Drain excess fat, if necessary, and add onion, garlic, mushrooms and oregano. Sauté for about 8-10 minutes or until tender. Add crushed chilies, stock and tomatoes and simmer gently for 10 minutes. Add tomato paste and balsamic vinegar and continue to simmer until heated through. Season with salt and pepper.
- Lightly toss together pasta and sauce. Sprinkle with Romano cheese.
Nutrition Facts : ServingSize 6 servings, Calories 378 calories, Sodium 798 mg, Fat 17 g, Carbohydrate 39 g, Fiber 3.7 g, Protein 19 g
EASY ITALIAN SAUSAGE AND RIGATONI
An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- 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 12 minutes. Drain and set aside.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
- Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
- Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g
RIGATONI WITH SAUSAGE & FENNEL
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE
Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
- Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.
Nutrition Facts : Calories 494 g, Fat 17 g, Fiber 4 g, Protein 25 g, SaturatedFat 4 g
WHITE BEANS WITH RIGATONI
"My husband and I are fans of canned beans...especially when they're combined with pasta," shares Carol Gaus of Itasca, Illinois. "This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender., Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 319 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 537mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein.
SAUSAGE, GREENS, AND BEANS PASTA
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Sausage Chickpea Bean Rosemary Chard Escarole Parmesan Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
- Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
- Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
- Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.
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- Prepare your pasta by cooking it in well-salted boiling water per the package instructions making sure to cook the rigatoni about 3 minutes less than what is called for because you will finish cooking it with the sauce. Reserve 2 cups of pasta cooking water before draining pasta.
- While the pasta is cooking, heat the oil in a large and deep skillet over medium-high heat. Add the Italian sausage removed from its casing and crushed red pepper flakes, to taste, to the hot skillet and cook, stirring often while making sure to break into crumbles, for about 3 minutes or until golden brown and cooked through.
- Add the minced garlic and cook, stirring constantly, for 30 seconds. Remove from the skillet to a plate; set aside.
- Heat the remaining oil in the skillet then add the white beans and cook, stirring often, for 2 minutes, or until a bit golden, remove half of the beans, and place in the sausage.
SAUSAGE, GREENS, AND BEANS PASTA RECIPE | BON APPéTIT
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- Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
- Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
- Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
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- In a large, deep skillet, heat the oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden, about 1 minute. Add the onion and sausage; break the meat up with a wooden spoon and cook until it just loses its pink color, about 7 minutes. Add the wine and cook over high heat until reduced by half, about 10 minutes. Stir in the tomatoes, their liquid and the red pepper and season with salt and pepper. Cook over moderate heat until slightly thickened, about 30 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the rigatoni until al dente. Drain well, reserving 1/2 cup of the pasta cooking water.
- Add the rigatoni to the sauce and gently stir in the beans, 1/2 cup of Parmesan, the chopped basil and the butter. Cook, stirring gently, until heated through, about 3 minutes. Add some of the reserved pasta cooking water if the pasta looks dry. Transfer to warmed bowls, garnish with basil leaves and serve. Pass additional Parmesan at the table.
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