Parmesan Rigatoni Food

RIGATONI WITH TOMATO PARMESAN SAUCE

Steps:

• Heat the oil in a saucepan over medium heat. Add onions and salt. Stir until the onions are translucent (about 5 minutes).
• Add the garlic. Cook and stir for an additional 1 minute.
• Add the red pepper flakes and blended Italian tomatoes.
• Bring the mixture to a simmer, then turn the heat to medium-low. Simmer for 45 minutes, stirring often as the sauce cooks to prevent scorching.
• While the sauce is cooking, boil the rigatoni according to package directions, but pull it off the heat once it starts to soften (after about 8 minutes). It will cook the rest of the way in the sauce.
• Add about 1/3 cup of the freshly snipped basil to the tomato sauce. Then stir in the butter.
• Add the cheese, 1/4 cup at at time, to the tomato sauce, stirring between each addition and giving it time to melt.
• Drain the pasta and add it to the tomato sauce. Stir well to coat the rigatoni.
• Serve with a sprinkling of fresh basil and parmesan cheese.

EGGPLANT PARMESAN WITH RIGATONI

Steps:

• For the sauce: Add the olive oil, crushed red pepper, onion and salt to taste to a medium saucepan. Turn on the heat to medium and saute the onions until translucent, 5 to 7 minutes. Add the crushed tomatoes, garlic, 1/4 cup water and more salt to taste. Stir to combine and allow to cook down until the sauce is reduced and the flavors have melded, 15 to 20 minutes.
• For the eggplant: Meanwhile, preheat the oven to 400 degrees F.
• Peel the eggplant lengthwise, alternating every inch so there are still some strips of skin remaining. Slice the eggplant into 1/2-inch rounds and arrange on a sheet tray. Season the eggplant on both sides generously with salt and set aside.
• Set up a dredging station with three bowls: place the flour into one bowl, eggs into another and panko in the third. One at a time, dip the eggplant rounds into the flour first, then the eggs and finally the panko. Press the breading into the eggplant to ensure it is fully coated. Place on a sheet tray lined with a rack.
• Heat the olive oil in a large saute pan until it shimmers. Add the eggplant in batches and cook until golden brown, turning once, 3 to 4 minutes per side. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later.
• Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella. Bake until the cheese is just melted, 5 minutes. Sprinkle with the Parmesan cheese.
• For the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt. It should be as salty as the sea. Add the rigatoni and cook according to package directions. Drain and set aside.
• To finish, add a few scoops of sauce to the saute pan that the eggplant was cooked in. Add the cooked rigatoni and toss in the sauce, ensuring all of the noodles are coated. Add the Parmesan cheese and a drizzle of olive oil.
• To serve: Plate 2 pieces of the eggplant Parmesan alongside a generous scoop of rigatoni and finish with the fresh basil. Enjoy!

EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
• Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
• Season with salt and pepper.
• Transfer to a bowl and serve.

RIGATONI WITH GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, 8 minutes. Drain, reserving 1 1/4 cups of the pasta water.
• Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, chile flakes and capers and cook until fragrant, 1 minute. Stir in the Swiss chard and 1/4 teaspoon salt; cook until wilted, 3 minutes. Add 1/4 cup of the reserved pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the Parmesan and the lemon zest; toss well to coat. Add 1 cup more of the reserved pasta water and the remaining 1/4 cup olive oil. Simmer until the pasta is al dente, the sauce has thickened and the flavors have come together, 2 minutes. Top with the remaining 1/4 cup Parmesan and serve.

RIGATONI WITH SAUSAGE & FENNEL

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
• Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

RIGATONI WITH LEMON PARMESAN CREAM

Steps:

• Cook pasta according to directions; drain, rinse and set aside.
• Heat oil in large saucepan over low heat, add garlic and saute 30 seconds; do not brown.
• Add lemon peel and cream, bring to a simmer and cook 6 to 8 minutes until sauce thickens slightly.
• Add tomatoes, parmesan cheese, parsley and cooked pasta.
• Stir well and season with salt& pepper.
• Squeeze lemon juice over all and mix well.
• Serving size for for main course.