RIGATONI WITH GRILLED SAUSAGE AND BROCCOLI RABE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 teaspoon salt in a large bowl; set aside.
- Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter.
- Add the pasta to the boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm.
- Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages and 1/4 cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water, 1 tablespoon at a time. Season with salt. Divide among bowls and top with the oregano and parmesan.
Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 846 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
BROCCOLI WITH RIGATONI
A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!
Provided by Star Pooley
Categories Main Dish Recipes Pasta
Yield 5
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain.
- In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
- Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g
EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE
Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
- Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.
Nutrition Facts : Calories 494 g, Fat 17 g, Fiber 4 g, Protein 25 g, SaturatedFat 4 g
CARMINE'S COUNTRY-STYLE RIGATONI
We ate in Carmine's restaurant recently and ordered this Rigatoni. They gave us a recipe card for the recipe and I thought I would share it as it was so good.
Provided by Prrs4me
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown.
- Add the sausage, basil, and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned. Add the beans, chicken stock, and butter, raise the heat to high, and bring the sauce to aboil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper. Stir in the prosciutto and 1/2 cup of the cheese. Let the mixture simmer 2 minutes before removing it from the heat.
- Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente.
- Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.
Nutrition Facts : Calories 1100.5, Fat 47.1, SaturatedFat 19.2, Cholesterol 141.8, Sodium 1314, Carbohydrate 122.9, Fiber 28.5, Sugar 17.1, Protein 61.2
RIGATONI WITH BROCCOLINI AND SAUSAGE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
- Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
- Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.
RIGATONI WITH ROASTED SAUSAGE AND BROCCOLI
Make and share this Rigatoni With Roasted Sausage and Broccoli recipe from Food.com.
Provided by nemokitty
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Cook the pasta till al dente, reserving 3/4 cup of the pasta water. Drain the pasta and return it to the pot.
- Meanwhile, on a rimmed baking sheet, toss the broccoli and onion with oil, 1/2 tsp salt and pepper. Nestle the sausage in the vegetables and roast, tossing once, until the broccoli is tender and the sausage is cooked through, 18-20 minutes.
- Add the sausage mixture, butter and 1/2 cup of the reserved cooking water to the pasta and toss to combine. Sprinkle with the parmesan before serving.
Nutrition Facts : Calories 866.3, Fat 53.6, SaturatedFat 18.9, Cholesterol 138.8, Sodium 1675.2, Carbohydrate 58.6, Fiber 6.4, Sugar 5.9, Protein 39.2
RIGATONI WITH BROCCOLI
Make and share this Rigatoni With Broccoli recipe from Food.com.
Provided by PamLuvs2Cook
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim the broccoli and cut it into bite sized pieces.
- Bring 4 quarts of water to a boil in a large pot.Add the broccoli and salt to to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
- Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft.
- Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. add the reserved cooking water and cook, stirring often for 5 minutes or more.
- Sprinkle with cheese, toss and serve immediately.
CARMINE'S COUNTRY-STYLE RIGATONI RECIPE
Provided by emp1438
Number Of Ingredients 16
Steps:
- Directions 1. In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown. 2. Add the sausage, basil, and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned. Add the beans, chicken stock, and butter, raise the heat to high, and bring the sauce to aboil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper. Stir in the prosciutto and 1/2 cup of the cheese. Let the mixture simmer 2 minutes before removing it from the heat. 3. Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente. 4.Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.
CAVATELLI WITH SAUSAGE AND BROCCOLI RABE
This is something that I grew up on. My grandmother made this all the time. It is so filling and tasty (and comes together pretty quickly, too)!
Provided by JackieOhNo
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place sausage in a large skillet over medium heat and, using a wooden spoon, cook until brown and crumbly.
- Meanwhile, bring at least 4 quarts of lightly salted water to boil and add broccoli rabe and cavatelli. Cook until pasta is done, approximately 11 minutes. Before draining, reserve approximately 2 cups of pasta cooking water.
- When sausage is done, remove from skillet with a slotted spoon. Add extra virgin olive oil to skillet drippings and cook over medium heat until warm. Add sliced garlic, and red pepper flakes and cook until lightly golden (about 1 minute). Add about 1 cup of pasta cooking water to skillet and cook for 1 minute more. Then add drained pasta and broccoli rabe to skillet. Stir to combine and add reserved sausage. Add salt, pepper, and cheese to taste. Stir to combine again. Simmer for 2 minutes or so. If too thick, add more of the reserved pasta cooking water until desired consistency.
- Add more cheese before serving and enjoy!
Nutrition Facts : Calories 904.4, Fat 44.6, SaturatedFat 14.1, Cholesterol 86.3, Sodium 874.6, Carbohydrate 90, Fiber 6.8, Sugar 3.5, Protein 34.8
BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI
Italian sausage and meze rigatoni come together in this easy three-cheese pasta bake. Plus, the creamy sauce and tender broccoli florets will make both parents and kids more than happy to enjoy this meal.
Provided by James Briscione
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
- Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
- Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
- Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
- Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
- Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.
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