Italian Rigatoni Soup Recipe By Tasty Food

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 PIE RECIPE BY TASTY

Steps:

• Boil the rigatoni in salted boiling water until just underdone or al dente.
• Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
• Preheat oven to 400°F/200°C.
• In a pan, heat the olive oil and add the ground beef.
• Break up and stir the beef until brown.
• Add in the garlic, salt, and pepper. Stir until combined.
• Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
• Sprinkle the prepared pasta with the parmesan cheese and mix.
• In a springform pan, place the rigatoni noodles standing up to fill the pan.
• Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
• Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
• Slice and serve!

BAKED ITALIAN SAUSAGE AND RIGATONI

Steps:

• In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
• With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
• Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
• Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
• Add tomato soup, chicken broth and worcestershire sauce.
• Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
• Add pasta during last hour of cooking time.
• Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
• For the picture I posted I made this ahead and refrigerated.
• When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.

ITALIAN SAUSAGE RIGATONI

Steps:

• Cook sausage links according to package directions.
• Meanwhile, cook rigatoni according to package directions; drain and set aside.
• In a large skillet, heat olive oil until hot.
• Add garlic; sauté for 30 seconds or until golden.
• Add red peppers; sauté for 2 minutes or until crisp-tender.
• Cut sausage into 1/4-inch coin slices; add to skillet.
• Stir in pasta sauce; heat through.
• Add pasta; toss to combine.
• Sprinkle with parsley.

LENTIL BOLOGNESE RECIPE BY TASTY

Steps:

• Melt butter in a pan over medium heat. To this, add onions and garlicand sauté until the onions become translucent and fragrant.
• Toss in chopped peppers and cook for ~2 minutes. Then to this, add tomato paste and vegetable broth.
• Simmer on medium heat for ~5 minutes or until tomato paste is combined thoroughly. Add canned lentils and stir well.
• Add 2 tbsp Worcestershire sauce and season to taste.
• Finally, add in spinach and cook down.
• Serve alongside pasta of choice.