Rigatoni With Sausage And Roasted Red Bell Pepper Tomato Cream Sauce Recipes

RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE

Rigatoni With Sausage and Tomato Cream Sauce image

Make and share this Rigatoni With Sausage and Tomato Cream Sauce recipe from Food.com.

Provided by dicentra

Categories Manicotti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 1/2 lbs Italian sausage, casings removed
1 onion, chopped
3 garlic cloves, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 lb rigatoni pasta
grated parmesan cheese, for serving

Steps:

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
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.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
Drain the pasta and toss with the sauce. Serve with grated Parmesan.

CREAMY RIGATONI WITH ROASTED PEPPER AND GRILLED CHICKEN

Creamy Rigatoni with Roasted Pepper and Grilled Chicken image

Provided by Addie Gundry

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound rigatoni
Kosher salt and freshly cracked black pepper
1 red bell pepper
1 Anaheim pepper
4 strips bacon, diced
2 teaspoons extra-virgin olive oil
1 yellow onion, small-diced
Two 28-ounce cans crushed tomatoes
1 1/2 cups heavy cream
1 pound chicken tenderloins, cooked and diced
1 cup grated Parmesan

Steps:

Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

RIGATONI WITH SAUSAGE AND PEPPERS

Rigatoni With Sausage and Peppers image

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

Provided by LizP5885

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup extra virgin olive oil
1 lb sweet Italian turkey sausage links
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon fresh ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup marsala wine
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 lb rigatoni pasta
freshly grated parmesan cheese, for garnish

Steps:

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
While the sauce simmers, 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, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 590.2, Fat 12.7, SaturatedFat 2.2, Cholesterol 63.8, Sodium 607.1, Carbohydrate 72.1, Fiber 5.3, Sugar 9.5, Protein 12.7

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In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. 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.
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