Bravo Ristorante Italiano Rigatoni Alla Buttera Food

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BRAVO RISTORANTE ITALIANO RIGATONI ALLA BUTTERA



Bravo Ristorante Italiano Rigatoni Alla Buttera image

This is a quick and easy weekday meal, and a tricky way to sneak peas into a kids diet! To spice this up bit, try using a tomato sauce like Barilla's Tomato and Basil and hot italian sausage. If you like pink sauce, you can also add more cream. Overall, this is a tasty, easy dish!

Provided by Cook4_6

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces Italian sausage (take off skins and loosen until like ground meat)
20 ounces tomato sauce (like Barilla Tomato and Basil sauce)
1/8 cup chicken broth
3 tablespoons peas (fresh, canned or frozen)
4 teaspoons heavy cream
1/2 lb rigatoni pasta
salt and pepper
grated parmigiano (optional)

Steps:

  • Cook sausage in a large frying pan, until well browned. Drain fat.
  • Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
  • Add peas and cream and cook for 1 1/2 minutes more.
  • Fill a large saucepan 2/3 full with salted water. Bring to a boil.
  • Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite).
  • Place a single serving of pasta on a plate, and top with as much sauce as you like!
  • Serve immediately.
  • Grated Parmigiano cheese may be added at table, if desired.

RIGATONI ALLA BUTTERA RECIPE



Rigatoni alla Buttera Recipe image

Provided by junerodgers

Number Of Ingredients 9

6 ounces Italian sausage (take off skins and loosen
until like ground meat)
20 ounces canned tomato sauce (chunky style preferred)
1/8 cup chicken broth
3 tablespoons peas (fresh, canned or frozen)
4 teaspoons heavy cream
1 pound rigatoni
Salt and pepper to taste
Grated Parmigiano cheese, optional

Steps:

  • Cook sausage in a large frying pan, until well browned. Drain fat. Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat. Add peas and cream and cook for 1 1/2 minutes more. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite). Drain and place in bowl, add sauce, salt and pepper and toss. Serve immediately. Grated Parmigiano cheese may be added at table, if desired.

RIGATONI ALLA BUTTERA



Rigatoni Alla Buttera image

As prepared at a wonderful Italian restaurant on West 18th Street in NYC called "Le Madri." Simple to make, yet so "delicioso."

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 lb sweet Italian sausage
1 lb hot Italian sausage
1 (28 ounce) can crushed tomatoes
3/4 cup heavy cream
1 lb dried rigatoni pasta
1 cup frozen green pea, thawed
1/4 lb grated parmesan cheese (about 1 cup)

Steps:

  • Peel the casings off the sausages and break the meat into small chunks. In a large skillet, cook the sausage over medium-low heat, until cooked through; drain off the fat and crumble the sausage into small pieces.
  • Add the tomatoes to the skillet with the sausage and mix well. Add the cream and cook over medium heat until the sauce begins to thicken.
  • Meanwhile, cook the pasta until al dente, drain and add to the sauce. Add the peas and grated Parmesan cheese, and mix until the pasta is well coated.
  • Serve with additional Parmesan cheese.

Nutrition Facts : Calories 676.1, Fat 35.3, SaturatedFat 15.6, Cholesterol 140.3, Sodium 1478.5, Carbohydrate 54.1, Fiber 4.1, Sugar 6.3, Protein 35.7

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