Rigatoni With Spicy Sun Dried Tomato Sauce Recipes

RIGATONI WITH NO-COOK TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside.
• Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine.

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE

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.

RIGATONI WITH SUN-DRIED TOMATOES

Steps:

• Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.
• Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
• Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.
• Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).
• To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
• When sauce is hot, pour over pasta and toss.

RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE

Steps:

• Heat the olive oil in a 10- to 11- inch straight sided saute pan over medium heat. Add the fennel and garlic, and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 minutes.
• Stir in 1 cup water and the cream, low-salt chicken broth, sun-dried tomatoes, red pepper flakes and 1 teaspoon salt. Bring to a boil, reduce the heat and simmer briskly uncovered, until the tomatoes are plump and soft, about 15 minutes.
• Remove from the heat and stir in the Pernod if using. Let cool slightly, then puree in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt and keep hot.
• Bring a large pot of well-salted water to a boil. Cook the rigatoni until just barely al dente, 1-2 minutes less than the package instructions. Drain well and return to the pot. Add the sauce and toss over medium-low heat for a minute or two so the pasta finishes cooking and absorbs some of the sauce.

RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE RECIPE

Steps:

• Bring a large pot of well-salted water to a boil. Meanwhile, heat the olive oil in a 10-11 inch straight sided saute pan over M heat. Add the fennel and garlic and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 minutes. Stir in 1 cup water and the cream, chicken broth, sun-dried tomatoes, pepper flakes, and 1 tsp. salt. Bring to a boil, reduce the heat, and simmer briskly, uncovered, until the tomatoes are plump and soft, about 15 minutes Remove from the heat and stir in the Pernod, if using. Let cool slightly and then puree in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt, and keep hot. Cook the rigatoni until just barely al dente, 1 to 2 minutes less than package instructions. Drain well and return to the pot. Add the sauce and toss over medium low heat for a minute or two so the pasta finished cooking and absorbs some of the sauce.

RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE

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.