Sausage With Rigatoni In Tomato Cream Sauce Recipes

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• 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 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

SAUSAGE AND TOMATO RIGATONI

Steps:

• Cook pasta as directed on package.
• Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
• Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.

SAUSAGE, SPINACH, TOMATO RIGATONI RECIPE BY TASTY

Steps:

• To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
• Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
• To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
• Add the tomato paste and cook until the tomato paste darkens slightly.
• Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
• Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
• Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
• Enjoy!

RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE

Steps:

• In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
• With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
• Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes.
• Add the pepper, parsley, and cream.
• In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
• Drain the pasta and toss with the sauce. Serve with grated Parmesan.

RIGATONI WITH SAUSAGE AND CREAM

Steps:

• Heat olive oil in heavy saucepan; add sausage and brown.
• Add onion and garlic; cook until the onion is translucent.
• Add tomato sauce, tomato paste, sugar, crushed fennel seed, and basil; stir and cook over moderate heat for 20 to 30 minutes.
• Bring 4 quarts of water to a boil in a large pot and add all the pasta at once; stir well.
• When the sauce is ready, put half-and-half in a bowl and add a little of the hot sauce to it to temper the milk. Add the milk to the rest of the sauce. When the rigatoni is cooked al dente, drain and put in large serving bowl. Add the sauce and stir to coat.
• Garnish with basil leaves and serve with fresh parmesan cheese.