Rigatoniisabella Recipes
10 BEST WAYS TO USE RIGATONI
Looking for an easy dinner? Try one of these amazing rigatoni recipes! From spicy sausage to Greek pasta to tomato cream, the whole family will happily devour these meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rigatoni recipe in 30 minutes or less!
Nutrition Facts :
RIGATONI ISABELLA
There is this wonderful Italian restaurant in town, Cappetto's, and this is one of their signature dishes. I enjoyed this and told the waiter how wonderful it was. To my surprise the chef came to our table and gave me the simple recipe. This recipe is for 2; however, can be easily adapted for more. Any tube pasta will work great for this dish; penne, rigatoni, etc. Garnish with a couple of fresh jalapeno slices.
Provided by PaulaG
Categories Penne
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta as directed on the package, drain well.
- While the pasta is cooking, melt the butter in a large saute pan, add the sliced scallions and tomatoes; cook for a few minutes until onions are wilted and tomatoes warm.
- Stir in the sliced jalapenos, drained pasta and cheese, stirring to mix.
- When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.
- Serve with grated Parmesan cheese and a jalapeno slice or 2 for garnish.
Nutrition Facts : Calories 539.2, Fat 28.5, SaturatedFat 16.8, Cholesterol 127, Sodium 354.4, Carbohydrate 48.4, Fiber 3.8, Sugar 4.7, Protein 23.4
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 ALLA SICILIANA
Make and share this Rigatoni Alla Siciliana recipe from Food.com.
Provided by CookingONTheSide
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim eggplant and cut into 1/2-inch pieces.
- In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
- Stir in tomatoes and break up with a wooden spoon.
- Add oregano, salt and red pepper flakes.
- Simmer for 15 minutes, stirring occasionally.
- While sauce is simmering, cook pasta following package directions.
- Drain, reserving 1 cup of the cooking water.
- Toss drained pasta with sauce.
- Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
- Stir in cheese, allow to melt slightly and serve.
Nutrition Facts : Calories 460.4, Fat 14.7, SaturatedFat 4.3, Cholesterol 78.6, Sodium 906.3, Carbohydrate 67, Fiber 7.8, Sugar 7.5, Protein 17.2
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