Rigatoniwithbaconspinachandtwocheeses Recipes

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RIGATONI WITH SAUSAGE AND FENNEL



Rigatoni With Sausage And Fennel image

To make ahead, spoon the pasta into gratin dishes, sprinkle with Parmesan and refrigerate for up to a day. Bake for 20 minutes at 375 degrees F.

Provided by Ina Garten

Time 50m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni, such as De Cecco
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper and cook for 1 minute. Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened.
  • Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

BAKED RIGATONI WITH BECHAMEL SAUCE



Baked Rigatoni with Bechamel Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Steps:

  • Preheat oven to 425 degrees F.
  • Bechamel sauce:
  • In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
  • In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  • Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

RIGATONI WITH PIZZA ACCENTS



Rigatoni with Pizza Accents image

Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. This is a heavy recipe. A simple salad is all you need to make a complete meal.

Provided by Barb Tucker

Categories     Main Dish Recipes     Pasta

Yield 8

Number Of Ingredients 12

1 (16 ounce) package rigatoni pasta
2 pounds Italian sausage
2 onions, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 pound fresh mushrooms, sliced
2 (14.5 ounce) cans stewed tomatoes, undrained
2 (6 ounce) cans tomato paste
3 ½ ounces sliced pepperoni sausage
1 tablespoon chopped fresh basil
½ pound diced pepperoni
salt and ground black pepper to taste

Steps:

  • Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
  • In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
  • Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
  • Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

Nutrition Facts : Calories 780 calories, Carbohydrate 66.2 g, Cholesterol 87.3 mg, Fat 41.2 g, Fiber 6.7 g, Protein 37.3 g, SaturatedFat 13.9 g, Sodium 2201.4 mg, Sugar 12.7 g

RIGATONI WITH BACON, SPINACH AND TWO CHEESES



Rigatoni with Bacon, Spinach and Two Cheeses image

This is one of my family favorites. You will get lots of requests for this one. Feel free to exchange the cheeses with something different.

Provided by Miss Annie

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 slices bacon, cut in one inch pieces
1 large red bell pepper, cut into matchsticks
1 cup chopped onion
12 ounces rigatoni pasta
1 1/3 cups grated Fontina cheese
1 1/3 cups crumbled gorgonzola
6 tablespoons butter, cut into pieces,room temperature
8 ounces chopped fresh spinach
3 tablespoons brandy
1/3 cup toasted walnuts, chopped
2 tablespoons chopped fresh chives or 2 tablespoons green onion tops

Steps:

  • Cook bacon in a heavy, large skillet over medium heat until crisp.
  • Transfer bacon to paper towels and drain.
  • Pour off all but 3 Tbsp.
  • drippings from the pan.
  • Add bell pepper and onion to the skillet and sauté until tender.
  • Remove skillet from heat.
  • Meanwhile, cook rigatoni in a large pot of salted boiling water until tender but firm.
  • Drain and immediately return pasta to the same pot.
  • Add the cheeses and butter until they melt and coat the pasta.
  • Add spinach and brandy and toss over medium heat until the spinach wilts.
  • Gently mix in the red bell pepper mixture and the bacon.
  • Season to taste with salt and pepper.
  • Garnish with walnuts and chives and serve immediately.

10 BEST WAYS TO USE RIGATONI



10 Best Ways To Use Rigatoni image

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

Spicy Sausage Rigatoni
Baked Rigatoni Pasta
Rigatoni Skillet with Mushrooms and Spinach
Greek Pasta Bake
Artichoke and Pea Rigatoni Pasta
Tomato Cream Rigatoni
Creamy Lemon Pasta
Pasta alla Norma
Rigatoni Arrabbiata
Greek Pasta Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a rigatoni recipe in 30 minutes or less!

Nutrition Facts :

BAKED RIGATONI & SAUSAGE, TUSCAN STYLE



Baked Rigatoni & Sausage, Tuscan Style image

I saw this on a cooking show a long time ago - I think it was Ciao Italia, but I'm not sure. It's very easy to make, and the addition of the cannellini beans makes a big difference in taste and heartiness, in my opinion.

Provided by Stacky5

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb ground sausage (I use Sage flavor)
1 (28 ounce) can Italian-style tomato sauce
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
1 (16 ounce) box rigatoni pasta
1/2 teaspoon minced garlic
1 teaspoon italian seasoning
3 cups shredded mozzarella cheese
1/4 cup romano cheese, grated
chopped parsley, to garnish

Steps:

  • Preheat oven to 350 degrees.
  • In dutch oven over medium-high heat, cook sausage with the minced garlic until sausage is not longer pink and crumbled. Drain.
  • Stir in tomato sauce, beans and Italian seasoning. Reduce heat and simmer until heated through, about 5 minutes.
  • Meanwhile, cook Rigatoni according to package directions, just until al dente. Drain and lightly butter.
  • Add cooked pasta to the meat sauce and toss until well coated.
  • Spray a 13x9x2-inch baking dish with Pam.
  • Pour HALF of the pasta mixture in pan; Sprinkle HALF of the mozzarella cheese evenly on top; REPEAT.
  • Sprinkle grated Romano cheese on the top. Cover with foil and bake for 20 5- 25 minutes or until cheese is melted.
  • Garnish with chopped parsley and serve with crusty garlic bread and a salad.

Nutrition Facts : Calories 795.6, Fat 37.6, SaturatedFat 15.7, Cholesterol 166.2, Sodium 1842.2, Carbohydrate 73.2, Fiber 8.3, Sugar 9.4, Protein 41.2

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