Rigatoniconlecipollepastawithonion Recipes

RIGATONI WITH CORN

Steps:

• Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler.
• Slice the kernels off the corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid.
• Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels.
• Add the pasta to the boiling water and cook according to the package instructions.
• Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al dente, 10 to 12 minutes.
• Remove the bowl of corn.
• Reserve 1/2 cup pasta water and drain the pasta. Add the hot pasta to the corn mixture and mix thoroughly.
• Sprinkle with the Parmesan, chives and parsley, then toss well, adding the reserved cooking water a little at a time if the pasta seems dry.

RIGATONI CON LE CIPOLLE (PASTA WITH ONION)

Steps:

• Heat the oil in a heavy frying pan and cook the onions over a very low heat, stirring occasionally, until they are very tender and golden in colour, approx 30 minutes.
• Dissolve the tomato puree in the stock; add to the onions and season to taste.
• Cook the pasta al dente; drain and pour into a serving dish with the knob of butter.
• Stir in the hot onion sauce, toss with the cheese and serve.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

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.

RIGATONI WITH MEAT SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
• Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
• Serve the rigatoni topped with the Romano and basil.

RIGATONI PIE RECIPE BY TASTY

Steps:

• Boil the rigatoni in salted boiling water until just underdone or al dente.
• Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
• Preheat oven to 400°F/200°C.
• In a pan, heat the olive oil and add the ground beef.
• Break up and stir the beef until brown.
• Add in the garlic, salt, and pepper. Stir until combined.
• Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
• Sprinkle the prepared pasta with the parmesan cheese and mix.
• In a springform pan, place the rigatoni noodles standing up to fill the pan.
• Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
• Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
• Slice and serve!

EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
• Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
• Season with salt and pepper.
• Transfer to a bowl and serve.

PATSY'S RIGATONI SORRENTINO

Steps:

• Bring a large pot of water to a boil. Add salt and return to a boil. Add rigatoni and cook until al dente, according to package directions. Drain; set aside.
• Preheat broiler. In a large saucepan, bring marinara sauce to a boil over medium-high heat. Pour half the heated sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine. Bring to a simmer over low heat.
• Pour pasta mixture into a baking dish and top with reserved sauce. Sprinkle with mozzarella and Parmigiano-Reggiano. Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes. Serve immediately.