Rigatoni With Sausage And Parsley Recipes

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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

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 SAUSAGE AND PARSLEY



Rigatoni with Sausage and Parsley image

Pasta partners well with all kinds of flavors, from rich and creamy to sweet and spicy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 5

2 medium red onions halved and sliced 1/4 inch thick
3 cups packed fresh Italian parsley leaves
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 cup grated Parmesan cheese, plus more for garnish, if desired
1 pound bulk spicy Italian sausage removed from casings and crumbled

Steps:

  • In a large nonstick skillet over medium-high heat, cook sausage until browned, breaking apart large pieces with a wooden spoon, about 5 minutes. Reduce heat to medium. Add onions; cook, stirring occasionally, until onions are caramelized and sausage is cooked through, 10 to 12 minutes. Add broth; cook until heated through, 3 to 5 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook 1 pound rigatoni (or other short tubular pasta) until al dente, according to package instructions. Drain; return to pot.
  • Add sausage mixture, parsley, and Parmesan to pasta; toss to combine. Season with coarse salt and ground pepper.

RIGATONI WITH SAUSAGE & FENNEL



Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

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.

RIGATONI WITH SAUSAGE AND PARSLEY



Rigatoni with Sausage and Parsley image

We love the way this toss-and-serve pasta dish is put together so easily. Try the Fennel, Orange, and Parsley Salad (page 271) as a starter.

Yield serves 6

Number Of Ingredients 7

1 pound bulk spicy Italian sausage, removed from casings and crumbled
2 medium red onions, halved and sliced 1/4-inch thick
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and fresh ground pepper
1 pound rigatoni (or other short tubular pasta)
3 cups packed fresh flat-leaf parsley leaves
1/2 cup grated Parmesan cheese, plus more for garnish, if desired

Steps:

  • In a large nonstick skillet over medium-high heat, cook the sausage until browned, breaking apart any large pieces with a wooden spoon, about 5 minutes. Reduce the heat to medium. Add the onions; cook, stirring occasionally, until the onions are caramelized and the sausage is cooked through, 10 to 12 minutes. Add the broth; cook until heated through, 3 to 5 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain; return to the pot.
  • Add the sausage mixture, parsley, and Parmesan to the pasta; toss to combine. Season with salt and pepper.

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL



Baked Rigatoni with Italian Sausage and Fennel image

This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.

Provided by Boog

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 12

1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
½ yellow onion, chopped
¼ cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup grated Asiago cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
  • Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
  • Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g

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 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

SAUSAGE AND TOMATO RIGATONI



Sausage and Tomato Rigatoni image

Serve up our classic rigatoni recipe with just 10 minutes of prep time! Our Sausage and Tomato Rigatoni recipe features red onion and parsley flavors.

Provided by My Food and Family

Categories     Pasta

Time 35m

Yield 4 servings, about 2 cups each

Number Of Ingredients 7

4 cups rigatoni, uncooked
1 lb. Italian sausage, cut into chunks
1 red onion, sliced
1/4 cup tomato paste
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
  • Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.

Nutrition Facts : Calories 670, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 990 mg, Carbohydrate 87 g, Fiber 5 g, Sugar 8 g, Protein 30 g

RIGATONI WITH SAUSAGE AND PARMESAN



Rigatoni With Sausage and Parmesan image

This is an pretty classic dish that combines fresh sweet Italian sausage, sweet cream, wine, mushrooms and rigatoni. Serve with a side salad for a nice meal.

Provided by Chef Petunia

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, sliced into thin strips
1 garlic clove, crushed and minced
1 lb sweet Italian sausage link, cut into chunks
1/2 lb mushroom, sliced (more if you like mushrooms)
1/2 cup dry white wine, Sauvignon Blanc is good
1 lb rigatoni pasta
1 cup cream
2 eggs
1/2 cup parmesan cheese or 1/2 cup romano cheese, fresh grated
fresh parsley, chopped

Steps:

  • Heat oil in large deep skillet. Add onion and garlic and stir over low heat until tender. Do not burn the garlic. Add sausage and mushrooms until sausage is cooked through. Stir in the wine and bring to a boil. Reduce heat to simmer and cook until liquid is reduced by half.
  • While the sauce is cooking down, cook pasta in a large pan of salted water until al dente. Drain and return to pan.
  • In a large bowl, whisk together the cream, eggs, 1/2 the grated cheese, parsley, salt and pepper to taste. Add to the cooked pasta and then add to the reduced wine & sausage sauce. Toss to mix well and heat through. Serve with additional parmesan cheese and parsley, if desired.

Nutrition Facts : Calories 1145.1, Fat 60.7, SaturatedFat 23.3, Cholesterol 316.8, Sodium 1649.4, Carbohydrate 94.7, Fiber 4.8, Sugar 5.9, Protein 49.5

RIGATONI WITH ITALIAN SAUSAGE AND FENNEL



Rigatoni With Italian Sausage and Fennel image

Make and share this Rigatoni With Italian Sausage and Fennel recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb Italian sausage, casings discarded
2 tablespoons olive oil
1 cup onion, finely chopped
2 garlic cloves, minced
2 red bell peppers, seeded and chopped (about 1 cup)
1 fennel bulb, sliced thin (about 2 cups)
2/3 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 lb rigatoni pasta or 1 lb other tubular pasta
freshly grated parmesan cheese

Steps:

  • In a heavy skillet, cook sausage over moderate heat, stirring and breaking up any lumps until it is cooked through; transfer with a slotted spoon to paper towels to drain oil.
  • Add olive oil to skillet;
  • Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened.
  • Add the bell peppers and sliced fennel; cook over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened.
  • Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes.
  • Add cream and boil the mixture until it is thickened slightly and reduced by about one third.
  • Cook pasta until al dente; drain.
  • Mix fennel, sausage mixture into pasta.
  • Serve immediately with grated Parmesan.

Nutrition Facts : Calories 1085.3, Fat 54.5, SaturatedFat 20.1, Cholesterol 201.2, Sodium 1631.2, Carbohydrate 100.6, Fiber 7.5, Sugar 7.9, Protein 41.5

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.

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INA'S RIGATONI WITH SAUSAGE AND FENNEL
2021-11-15 The process doesn't take too long and can be broken down into 4 easy steps: 1. Sauté fennel and onion. 2. Add sausage and cook until browned, then add spices. 3. Add wine, creams, and tomato paste and simmer for 20ish minutes. 4. Add al dente rigatoni and toss to combine. Sprinkle with parmesan and parsley and serve. Seriously cannot say ...
From thejoyfulkitchenblog.com


BAKED SAUSAGE AND CHEESE RIGATONI - DELALLO
Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine. In a large bowl stir together the ricotta cheese, parmesan and parsley. Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the ...
From delallo.com


ITALIAN SAUSAGE RIGATONI - UNCLE CHARLEY'S
Cook sausage according to package directions, keep warm. Cook rigatoni according to directions, keep warm. In a large pan, lightly sauté olive oil and garlic for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. Either mix in pasta or serve separately.
From unclecharleys.com


ITALIAN SAUSAGE RIGATONI RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Cook sausage links according to package instructions; drain, cut into 1/2-inch pieces and set aside. In a skillet, heat oil over medium heat and sauté garlic and red pepper until crisp-tender. Add prepared sausage, pasta, and marinara sauce; cook and stir until heated through.
From myrecipes.com


BEST CHEESY SAUSAGE RIGATONI RECIPES - FOOD NETWORK CANADA
2015-11-28 Step 1. Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool. Step 2. Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes.
From foodnetwork.ca


BAKED RIGATONI - THE SEASONED MOM
2021-09-22 Add the sausage and onion; cook until the sausage is no longer pink, about 5-7 minutes. Add the garlic and cook for 30 seconds. Stir in both jars of the marinara sauce, basil, red pepper flakes, and salt and pepper. Simmer over medium-low heat for about 5-7 minutes. Remove from heat.
From theseasonedmom.com


SAUSAGE RIGATONI WITH SPINACH RECIPE - FOOD NEWS
Easy Italian Sausage and Rigatoni Recipe. I love how the white beans, sausage, and rigatoni meddle with the deep green spinach, ruby red tomatoes, and a kick of garlic to create a such and easy dish filled with such fabulous flavor! Makes 6 servings. Ingredients. 8 ounces rigatoni 2 cups reduced-sodium chicken broth 3 garlic cloves, minced 3/4 ...
From foodnewsnews.com


RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE RECIPE
Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream. Step 3. In a …
From foodandwine.com


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