Rigatoni Alla Turca Food

HEALTHY RIGATONI WITH TURKEY RAGOUT

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.
• Heat the oil in a large deep nonstick skillet over medium-high heat. Add the mushrooms, turkey, tomatoes, vinegar, onion, crushed red pepper and 3/4 teaspoon salt and cook, stirring and breaking up the meat with a wooden spoon, until the vegetables are soft and the turkey is cooked through, about 8 minutes. Add 1/2 cup of the reserved pasta water, bring to a simmer and cook until the consistency of tomato sauce, about 4 minutes.
• Add the cooked pasta to the turkey-mushroom sauce along with the parsley. Toss to combine; adjust seasoning if needed.
• Transfer the pasta to a serving platter or individual bowls. Sprinkle with the cheese and parsley and serve.

RIGATONI WITH SOUTHWESTERN-STYLE GROUND-TURKEY SAUCE

Steps:

• In a large skillet cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the garlic, the bell pepper, the chili powder, the cumin, and the cayenne, and cook the mixture, stirring, for 1 minute. Add the turkey and cook the mixture over moderately high heat, stirring and breaking up the turkey with a wooden spoon, for 3 to 4 minutes, or until the turkey is no longer pink. Stir in the tomatoes with the juice, breaking them up, the red pepper flakes, the chopped coriander, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
• While the sauce is simmering, in a kettle of boiling salted water cook the rigatoni untul it is al dente, drain it well, and divide it between 2 bowls. Divide the sauce between the bowls, sprinkle it with the Monterey Jack, and garnish each serving with a coriander sprig.

BAKED RIGATONI WITH SAUSAGE

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.

RIGATONI ALLA TURCA

Steps:

• Boil the rigatoni and cut in pieces the peppers.
• Once the rigatoni are boiled, fry the peppers (not very much).
• Mix the rigatoni with the tomato sauce, the peppers, the tobasco, the olive oil and the salt.
• Once served add the cheese (optional) to each plate.

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

BAKED RIGATONI

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.

RIGATONI WITH MEAT SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
• Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
• Serve the rigatoni topped with the Romano and basil.