Creamy Basil Sauce For Rigatoni Food

PASTA WITH BASIL CREAM SAUCE

Steps:

• Melt the butter in a pan then add the onion. Cook until soft and translucent.
• Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
• Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
• Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
• Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta or serve over cooked chicken.

CREAMY RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

BASIL CREAM SAUCE

Steps:

• In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
• Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

CREAMY BASIL SAUCE FOR RIGATONI

Steps:

• Bring 3 quarts of water to boil and cook rigatoni according to package directions.
• Meanwhile, chop garlic in food processor. Add cottage cheese, Gorgonzola and basil, and process until smooth. Add tomato and process into tiny chunks. Stir in pepper and, if you like, the pine nuts.
• Drain rigatoni, stir into sauce and serve.

CREAMY SAUSAGE RIGATONI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, remove casings from sausage if necessary; crumble sausage into large skillet sprayed with cooking spray. Cook on medium heat until evenly browned, stirring occasionally. Add garlic, cook and stir 30 sec. Add pasta sauce and cream cheese; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Drain pasta. Add to pasta sauce mixture; mix lightly. Top with basil and Parmesan.

CREAMY BASIL SAUCE

Steps:

• Melt margarine in sauce pan and saute garlic for 1 minute.
• At low temperature add flour.
• Stir to make a paste.
• Slowly add milk to paste until you achieve an even consistency.
• Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
• Pour over freshly cooked pasta.

CREAMY SKILLET RIGATONI BOLOGNESE

Steps:

• Cook sausage, onions and garlic in large skillet sprayed with cooking spray on medium heat until sausage is done, stirring frequently. Stir in pasta sauce and water. Bring to boil, stirring occasionally.
• Add pasta; stir. Cover; simmer on medium-low heat 15 to 17 min. or just until pasta is tender. Add cream cheese; cook and stir 1 to 2 min. or until completely melted. Remove from heat.
• Sprinkle with Parmesan.

EASY TOMATO CREAM RIGATONI

Steps:

• Melt together the olive oil and butter and saute the onions until soft and translucent.
• Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.
• Pour ½ cup water into the tomato can and pour into the pot.
• Season with sugar, salt and pepper then allow to simmer for 5 minutes.
• Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional).
• Add the cooked rigatoni to the pasta sauce and stir to coat. Add some of the reserved cooking water to thin out the sauce and make it even silkier.
• Serve topped with grated Parmesan and fresh basil leaves.