MARINARA SAUCE
Provided by Michael Chiarello : Food Network
Time 55m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large non-reactive pot over moderate heat. Add the garlic and saute until caramelized, about 5 minutes. Add the tomatoes to the garlic and bring to a simmer. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes.
- Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
SPAGHETTINI SQUARED: PASTA WITH OLIVE OIL, GARLIC, AND ZUCCHINI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes. While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes. Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and parsley and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl; add the zucchini, basil oil, the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once. Cook's Note: The reason to save the basil oil to toss with the pasta at the end is so the oil will have a fresh, uncooked taste.
- Basil Oil (and other herb flavored oils):
- For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil. For woody herbs, such as rosemary, sage, thyme, oregano or lemon verbena: Use 1 cup packed leaves to 2 cups pure olive oil. In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through. It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. (Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil.) Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place. Cook's Notes: The oil passes through the filter faster if it's filtered while still hot, so set up your filter before you start the recipe. You'll need a flat-bottomed paper filter, like those used for some drip coffee machines. Cone-shaped filters tend to get clogged. Yield: about 1 1/3 cups
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- 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 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE
Provided by Susanne Solberg
Categories Cheese Pasta Tomato Quick & Easy Cheddar Spring Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.
GRILLED TOMATO SAUCE
Provided by Michael Chiarello
Categories Onion Tomato Backyard BBQ Bell Pepper Summer Grill Grill/Barbecue
Yield Makes about 3 1/2 cups
Number Of Ingredients 10
Steps:
- Core each tomato and cut an X in it's base. In a bowl, toss the tomatoes and bell pepper with 1 to 2 tablespoons of the olive oil; season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the tomatoes on the hot grill, X-side up and away from direct heat, with the red pepper. Cover the grill and cook, turning the bell pepper to char evenly all over. Cook the tomatoes for 8 to 10 minutes. When the bell pepper's skin is blistered and blackened all the way around (about 15 minutes), put the pepper in a bowl and cover to steam and loosen the skin. Take the tomatoes off the heat and let cool to room temperature.
- Peel the grilled vegetables. Halve the tomatoes horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices.
- Seed the bell pepper and slice off the ribs; discard the seeds and ribs. Finely dice the bell pepper; set aside. Heat the remaining 2 tablespoons olive oil in a cast-iron skillet (if you're cooking at the grill) or in a large sauté pan (if you're working at your stove) over medium heat until hot. Add the onion, season with 1/2 teaspoon of the salt, and sauté until softened, about 2 minutes. Add the garlic and oregano and stir. Add the tomatoes and their juice and bring to a boil over high heat. Decrease the heat to medium and simmer until thickened, about 10 minutes. Add the bell pepper and simmer for another minute. Add the vinegar. Season to taste with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and finish with parsley.
- Keep warm until ready to serve or let cool, cover, and refrigerate. Store this in an airtight container in your fridge for 4 to 5 days or in your freezer for up to 2 months.
More about "rigatoni with spicy grilled tomato sauce michael chiarello recipes"
SPICY SAUSAGE SAUCE RECIPE | MICHAEL CHIARELLO | FOOD …
From foodnetwork.com
4.5/5 (24)Category Main-DishAuthor Michael ChiarelloDifficulty Easy
- Heat the oil in a large saucepan over high heat. Add the sausages and enough water to come about half way up the sausages. Cover, reduce the heat to medium low, and cook until done, about 10 minutes. Remove the lid and allow the water to evaporate. The sausages will then fry in their oil when water evaporates. Remove the sausages from the saucepan and drain them on paper towels. Remove all but 2 tablespoons of fat from the saucepan. Add the sliced garlic and chiles and cook until the garlic begins to brown, about 1 minute, stirring occasionally. Add the basil and cook for 15 seconds, then add the tomato puree. Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
- Cut the sausage links in half lengthwise, then crosswise into 1/4-inch pieces, creating half-moons. Return the sausages to the saucepan and heat through.
MICHAEL CHIARELLO RECIPES - COOKING CHANNEL
From cookingchanneltv.com
RIGATONI PASTA & TOMATO SAUCE - LAST INGREDIENT
From lastingredient.com
RECIPES | MICHAEL CHIARELLO
From michaelchiarello.com
SPICY SAUSAGE SAUCE RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
SPICY VODKA RIGATONI - EASY RECIPE MADE IN UNDER 30 …
From grilledcheesesocial.com
RIGATONI WITH SPICY TOMATO CREAM SAUCE - THE …
From thekitchykitchen.com
THE TRA VIGNE COOKBOOK: SEASONS IN THE CALIFORNIA WINE COUNTRY
From eatyourbooks.com
ITALIAN SAUSAGE & PEPPER RIGATONI WITH GRILLED TOMATO …
From cuisineathome.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
RIGATONI WITH SPICY GRILLED TOMATO SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY RIGATONI RECIPE - FOOD & WINE
From foodandwine.com
SPICY RIGATONI WITH VODKA SAUCE (CARBONE COPYCAT)
From joyousapron.com
RIGATONI RECIPES: 15 DELICIOUS PASTA DISHES YOU HAVE …
From tasteofhome.com
MICHAEL WELDON’S SPICY CHERRY TOMATO & RICOTTA RIGATONI
From youtube.com
RIGATONI WITH SPICY GRILLED TOMATO SAUCE MICHAEL CHIARELLO RECIPES
From findrecipes.info
SPICY SAUSAGE SAUCE RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
MICHAEL CHIARELLO RECIPES | MICHAEL CHIARELLO - FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love