EASY TOMATO CREAM RIGATONI
Need easy dinner inspiration for tonight? This easy but totally delicious tomato cream rigatoni recipe is weeknight dinner perfection.
Provided by Alida Ryder
Categories Dinner Easy Recipe Pasta Vegetarian
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 436 kcal, Carbohydrate 64 g, Protein 11 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 40 mg, Sodium 198 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EASY RIGATONI WITH SPICY TOMATO CREAM SAUCE
Provided by Maris Callahan
Categories Cooking for a Crowd, Weekend Cooking, Worknight Dinners
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook pasta to al dente, according to the package directions.
- Heat two tablespoons olive oil in a large skillet over medium high heat. Add garlic, red pepper flakes, salt and pepper until garlic becomes fragrant, about 2 minutes. Add the cubed/diced chicken breast and cook until chicken cooked through (165 degrees F), about 5-8 minutes.
- Add in marinara sauce and stir. Repeat with the Alfredo sauce and let the sauces simmer together over low heat for about 20 minutes.
- To add creaminess and depth of flavor, stir two tablespoons of butter into the sauce. Stir until the butter melts and add 1 cup of peas, fresh or frozen.
- Combine the chicken and sauce with cooked pasta and toss until pasta is coated liberally.
- Garnish with fresh parmesan cheese and a handful of chopped basil, if desired.
RIGATONI WITH CREAMY TOMATO SAUCE
This is a delicious and easy pasta dish. The ridges on the noodles really grab onto the chunky sauce. It's rich and oh sooo tasty.
Provided by Mamablowfish
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove casings from sausages and crumble meat.
- in a deep, heavy frying pan and over medium low melt the butter.
- Add sausage and onion and cook slowly, stirring until lightly browned.
- Add in garlic, tomatoes, tomato sauce, wine and salt.
- Increase heat to medium and bring to a boil.
- Cover, reduce heat and simmer 15 minutes.
- Cook rigatoni in salted water according to directions, drain and keep warm.
- Mix peas and cream into sausage sauce.
- Increase heat to medium high and cook stirring until sauce boils all over in large shiny bubbles and has thickened slightly.
- Spoon over rigatoni and mix lightly.
- Top with parmesan cheese.
Nutrition Facts : Calories 516.2, Fat 27.3, SaturatedFat 13.9, Cholesterol 120.1, Sodium 862.1, Carbohydrate 52.5, Fiber 4.5, Sugar 6.2, Protein 16.4
TOMATO CREAM SAUCE WITH RIGATONI
I've tried several tomato cream sauce recipes. Some with sausage, some with chicken and some with shrimp. All very good but this one is my favorite. A very large recipe. Easily enough sauce for 3 pounds pasta. If you are not feeding an army go ahead and make full sauce recipe anyway and freeze the leftover sauce. It thaws and reheats very nicely. I typically buy the large can of San Marzano tomatoes at Costco. It's so much cheaper. I really think there is a difference in taste with the San Marzano. Just be sure to buy tomatoes that are packed in puree. Makes the sauce even richer. Adjust the seasonings as you like. I seem to make spicier every time I make by adding more garlic, and red pepper. So good!
Provided by HotMitts
Categories For Large Groups
Time 2h
Yield 3 big pasta bowls, 20 serving(s)
Number Of Ingredients 15
Steps:
- In large pot cook bacon and onion until bacon close to well browned and onion soft. About 8-10 minutes.
- While bacon and onion are cooking crush tomatoes by hand in large bowl.
- Deglaze pot with wine over high heat. Scrape bottom of pot to get all the brown goodness off. Continue until wine is evaporated.
- Add oil, garlic and red pepper flakes to bacon and onion. Cook 1 minute.
- Then add tomatoes, sugar, basil, salt, and pepper to pot. Bring to boil.
- Then lower heat to med; simmer 1 hour uncovered.
- Add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly. Taste for seasonings.
- Keep heat on low until ready to serve.
- Pour several ladles sauce over hot pasta in a big bowl. Give it time to absorb a bit before serving.
- Serve with freshly grated Parmesan and crusty garlic bread to sop up all that beautiful sauce.
RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE
Make and share this Rigatoni With Sausage and Tomato Cream Sauce recipe from Food.com.
Provided by dicentra
Categories Manicotti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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 SPICY TOMATO AND CHEESE SAUCE
Provided by Susanne Solberg
Categories Cheese Pasta Tomato Quick & Easy Cheddar Spring Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.
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