Rigatoni With Sausage And Chives Cc Recipes

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BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

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.

RIGATONI WITH GRILLED SAUSAGE AND VEGETABLES



Rigatoni with Grilled Sausage and Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 Japanese eggplants (about 1 pound), halved lengthwise
1 medium zucchini, halved lengthwise
4 plum tomatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 hot or sweet Italian sausage links (about 12 ounces)
10 ounces rigatoni pasta
1 cup fresh basil, roughly chopped
1/2 cup fresh mint, roughly chopped
1 small clove garlic, grated
1/2 cup ricotta cheese

Steps:

  • Preheat a grill to high. Toss the eggplants, zucchini and tomatoes with 1 tablespoon olive oil; season with salt and pepper. Place the vegetables cut-side down on the grill along with the sausages. Cook, turning occasionally, until the vegetables are tender and the sausages are cooked through, about 4 minutes for the tomatoes and 10 to 12 minutes for the sausages and remaining vegetables. Transfer to a cutting board and let cool slightly.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  • Combine the basil, mint, garlic and the remaining 2 tablespoons olive oil in a large bowl. Chop the vegetables and sausages and add to the bowl. Add the pasta and 1/2 cup of the reserved cooking water and toss to combine, adding more cooking water as needed to loosen. Top each serving of pasta with the ricotta. Season with salt and pepper.

Nutrition Facts : Calories 590 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 40 milligrams, Sodium 520 milligrams, Carbohydrate 65 grams, Fiber 7 grams, Protein 29 grams

RIGATONI WITH SAUSAGE AND BEANS



Rigatoni with Sausage and Beans image

Sweet Italian sausage, cannellini beans, rosemary and rigatoni simmered in Ragu Pasta Sauce make up this delicious dish.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 40m

Yield 4

Number Of Ingredients 5

1 pound sweet Italian sausage links, cut into 1/2-inch pieces
1 (26 ounce) jar Ragu® Chunky Pasta Sauce
1 (19 ounce) can cannellini or white kidney beans, rinsed and drained
⅛ teaspoon dried rosemary leaves, crushed
1 (16 ounce) box rigatoni or ziti pasta, cooked and drained

Steps:

  • Brown sausage in 12-inch skillet over medium-high heat; drain. Stir in pasta sauce, beans and rosemary.
  • Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done.
  • Serve over hot pasta.

Nutrition Facts : Calories 1271.7 calories, Carbohydrate 193.2 g, Cholesterol 44.6 mg, Fat 29.1 g, Fiber 16.7 g, Protein 59.3 g, SaturatedFat 8 g, Sodium 1686.8 mg, Sugar 2.3 g

RIGATONI WITH CHEESE AND ITALIAN SAUSAGE



Rigatoni with Cheese and Italian Sausage image

Categories     Cheese     Pasta     Broil     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 appetizer servings

Number Of Ingredients 9

1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil

Steps:

  • Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
  • Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

BAKED RIGATONI & SAUSAGE



Baked Rigatoni & Sausage image

To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3-3/4 cups uncooked rigatoni
5 Italian sausage links (4 ounces each), sliced
1 jar (24 ounces) spaghetti sauce
1/4 cup dry red wine
2 cups shredded Italian cheese blend

Steps:

  • Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

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

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

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 AND WILD MUSHROOMS



Rigatoni With Sausage And Wild Mushrooms image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 ounces dried porcini mushrooms
1 pound Italian sweet sausage, sliced in one-inch pieces
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
3/4 pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon fresh rosemary, oregano or thyme leaves
Coarse salt and fresh ground pepper to taste
Rigatoni
Freshly grated Parmesan cheese

Steps:

  • Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
  • Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
  • Saute the onion and the garlic in the olive oil until soft.
  • Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
  • Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
  • Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.

RIGATONI WITH ITALIAN SAUSAGE



Rigatoni With Italian Sausage image

Quick and easy recipe, you can keep it simple or add veggies or black olives. If you really want to make it lazy you can buy a can of spaghetti sauce and just doctor it up with spices.

Provided by Monica P

Categories     Potluck

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons garlic, coarsely chopped
1 onion, chopped
8 ounces fennel or 8 ounces Italian sausage, with casings removed
8 fresh basil leaves, chopped
1 (28 ounce) can crushed tomatoes
1 1/4 cups grated parmesan cheese
salt & freshly ground black pepper
12 ounces rigatoni pasta
2 tablespoons italian seasoning
1 pinch dried oregano

Steps:

  • First put your pot of water to boil while you make your sauce so your noodles and sauce will be done about the same time.
  • In a large saute pan, add the sausage and break it up using a wooden spoon spatula, and cook for 2 to 3 minutes or until the sausage is browned do not drain add the garlic and onions cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add your seasonings.
  • Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
  • Drain the pasta well. Bring the sauce to a boil. Add the pasta and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.

Nutrition Facts : Calories 561.7, Fat 13.5, SaturatedFat 6.5, Cholesterol 99.3, Sodium 789.3, Carbohydrate 84.8, Fiber 8.9, Sugar 3.1, Protein 28.7

RIGATONI WITH SAUSAGE



Rigatoni with Sausage image

Do Italian night right with our Rigatoni with Sausage recipe. Rigatoni with Sausage tastes so good, you may wonder if Grandma had a hand in making it.

Provided by My Food and Family

Categories     Pasta

Time 35m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (16 oz.) rigatoni pasta, uncooked
3 Tbsp. olive oil
10 fully cooked sweet Italian chicken sausage links
2 cups chopped white onions
1-1/2 cups chopped green peppers
1 jar (24 oz.) CLASSICO Four Cheese Pasta Sauce
1/2 cup KRAFT Refrigerated Coarsely Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add sausage; cook 4 to 5 min. on each side or until heated through and evenly browned on both sides. Transfer to cutting board; reserve for later use.
  • Add vegetables to skillet; cook 4 to 5 min. or until crisp-tender, stirring frequently. Stir in pasta sauce; bring to boil. Cover; simmer on medium-low heat 5 min. or until heated through, stirring occasionally.
  • Cut sausage diagonally into 1/4-inch-thick slices. Add to pasta sauce mixture; mix well. Sprinkle with cheese.
  • Drain pasta. Serve topped with pasta sauce mixture.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

RIGATONI WITH SPICY SAUSAGE AND HERBS



Rigatoni With Spicy Sausage and Herbs image

This dish is one of my husband's favorites and mine as well when I'm not worrying about carbs! I can't remember where I got this one - I think off the back of a box some time ago, but I ended up slightly altering it to turn up the heat a bit. With the tabasco to taste, you can make it a little spicy or a lot! It also reheats well.

Provided by lazy gourmet

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped
1 bay leaf
1/3 cup chopped microwaveable bacon
1 lb hot Italian sausage, casings removed and chopped into bite size pieces
1 (14 ounce) can chopped tomatoes, with or without seasonings
salt and pepper, to taste
hot sauce, such as tabasco,to taste (optional)
1 (16 ounce) package rigatoni pasta
chicken broth, as needed
1 1/2 teaspoons dried oregano

Steps:

  • Melt butter with oil.
  • Saute onion and bay leaf until onion is transparent.
  • Add bacon and sausage.
  • Cook, stirring until sausage is browned.
  • Add tomatoes, salt, pepper and hot sauce and simmer for 30 minutes over low heat.
  • If sauce gets too thick or begins to dry, thin it out with the chicken broth.
  • Meanwhile, cook the pasta per package directions.
  • Drain the pasta and leave in the original pot or transfer to a large serving dish.
  • Add the sauce to the pasta, sprinkle with the oregano, and toss together before serving

ITALIAN SAUSAGE RIGATONI BAKE



Italian Sausage Rigatoni Bake image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

RIGATONI ALLA CAPRESE RECIPE



Rigatoni alla Caprese Recipe image

Provided by á-68968

Number Of Ingredients 7

1 Lb Rigatoni pasta
1 Lb Fresh Tomatoes, diced
1 Lb Fresh mozzarella diced
4 Cloves garlic
3 Leaves Fresh basil
4 Tbs EV olive oil
Salt, black pepper and Peperoncino

Steps:

  • In a large pan saute` the garlic until it turns golden. Add some hot pepper as desired and the tomatoes. After a few minutes cut the basil leaves in half and add to the pan and cook for 15 minutes. Boil the pasta to an Al Dente consistency and pour into the pan. Toss the pasta for 2 minutes. Add 3/4 of the mozzarella and plate. Garnish with the remainder of the mozzarella and a sprinkle of fresh black pepper as desired.

RIGATONI WITH SAUSAGE AND CHIVES - CC RECIPE



Rigatoni with Sausage and Chives - CC Recipe image

Provided by á-48655

Number Of Ingredients 9

1 pound rigatoni
Salt and pepper
1 pound hot or mild Italian sausage, casings removed
2 shallots, minced
1/2 cup white wine
1 cup heavy cream
3/4 cup chicken broth
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
1/4 cup finely chopped chives

Steps:

  • 1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. 2. Meanwhile, cook sausage in 12-inch nonstick skillet over medium heat, breaking up pieces with spoon, until cooked through, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate. Add shallots to fat left in pan and cook over medium-high heat until softened, about 3 minutes. 3. Add wine and simmer until almost evaporated, about 2 minutes. Add cream and broth and simmer until sauce is slightly thickened, about 7 minutes. Stir in sausage and cook to let flavors meld, about 2 minutes. Remove from heat, stir in Parmesan, and season with salt and pepper to taste. Add sauce and chives to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Serve with extra Parmesan.

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CROCK POT ITALIAN SAUSAGE RIGATONI RECIPE - CROCK POT ...
2022-01-29 In a skillet over medium heat, cook the ground Italian sausage until it is brown. (Or use your Ninja) Add to a 6 quart slow cooker. Add in onion, seasonings, diced tomatoes, tomato sauce and broth. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4. 30 minutes before serving stir in the pasta.
From eatingonadime.com
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EASY SAUSAGE RIGATONI • SALT & LAVENDER
2019-10-17 Instructions. Boil a salted pot of water for the pasta. Cook the rigatoni al dente according to package directions. Meanwhile, chop the onion and take the sausages out of their casings and crumble it into a skillet. Sauté the onion and sausage over medium-high heat for 7 minutes, stirring it occasionally.
From saltandlavender.com
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RIGATONI WITH CHICKEN SAUSAGE AND GREENS - COOKING CHAT
2014-11-29 Instructions. Coat a large skillet with oil spray, and heat to medium high. Add the sausage to the pan, cook about 5 minutes, turning occasionally to brown the sausage. Remove the sausage and set aside for later. Add 1 tablespoon olive oil …
From cookingchatfood.com
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CREAMY SAUSAGE RIGATONI — LET'S DISH RECIPES
2022-04-02 Cook rigatoni according to package directions. Drain, reserving 1 cup of the pasta water. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add the sausage. Cook, breaking into small pieces, until no longer pink. Drain grease if desired.
From letsdishrecipes.com
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