RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO
Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 45m
Number Of Ingredients 7
Steps:
- Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
- Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
- Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium
RIGATONI WITH SQUASH AND PRAWNS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
- 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. Drain pasta.
- Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
- In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.
RIGATONI WITH SPICY SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
- Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
- Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.
RIGATONI WITH SHRIMP IN TOMATO AND FETA SAUCE
Steps:
- In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
- In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.
RIGATONI WITH CHORIZO TOMATO SAUCE
This may become your go-to pasta. If chorizo is too spicy, by all means substitute sweet Italian and eliminate the chili flakes altogether.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter over medium heat. Cook onion and garlic for 2 minutes. Stir in oregano, basil, salt and hot pepper flakes and cook for 1 minute. Add sausage; cook, stirring, for about 5 minutes or until cooked through. Add tomatoes; mash with potato masher until very broken up. Stir in tomato paste and cream. Bring to the boil; reduce heat and simmer uncovered, stirring occasionally for 15 minutes.
- Meanwhile, bring a large pot of salted water to the boil. Add pasta; cook according to package directions. Drain well; return to pot. Pour in the sauce, stirring until pasta is well coated.
Nutrition Facts : Calories 908.4 calories, Carbohydrate 83.3 g, Cholesterol 132.6 mg, Fat 49.3 g, Fiber 6.2 g, Protein 34.4 g, SaturatedFat 22.2 g, Sodium 2046.2 mg, Sugar 12.3 g
RIGATONI WITH CHORIZO AND TOMATO
Make and share this Rigatoni With Chorizo and Tomato recipe from Food.com.
Provided by Sara 76
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan. Add the onion and stir over low heat until tender.
- Add the sausage to th epan and cook, turning frequently, for 2-3 minutes. Add the tomato, wine, chili and salt and pepper to taste, and stir. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
- While sauce i cooking, cook th erigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta. Toss well to combine. Serve sprinkled with the combined fresh parsley and grated parmesan.
Nutrition Facts : Calories 780.6, Fat 35.8, SaturatedFat 11.5, Cholesterol 136.2, Sodium 1070.8, Carbohydrate 78.6, Fiber 5.1, Sugar 7.2, Protein 30.5
RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE
Provided by Jennifer Parisi
Categories Olive Pasta Tomato Appetizer Sauté Vegetarian Quick & Easy Feta Parmesan Basil Bon Appétit California Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
- Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
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