Rigatoni In Spicy Bacon And Tomato Sauce Food

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.

RIGATONI IN SPICY BACON AND TOMATO SAUCE

Steps:

• 1. Using a sharp knife, finely chop the pancetta or bacon. Mark a small cross in the bottom of each tomato. Place the tomatoes in boiling water for 1-2 minutes, and then immediately plunge them into cold water for a few seconds. Remove from the water and use a knife to carefully peel back the skin from the cross. Discard the skin and roughly chop the remaining tomato flesh. 2. Add the rigatoni to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander and return to the pan and keep warm. 3. About 6 minutes before the rigatoni is cooked, heat the oil in a heavy-based frying pan. Add the pancetta, onion and chilli and stir over medium heat for about 3 minutes. Add the tomatoes, and salt and pepper to taste. Reduce the heat and simmer for another 3 minutes. Add the sauce to the pasta in the pan and toss until well combined. Serve at once in warm individual serving bowls. Garnish with shavings of Parmesan cheese and freshly ground black pepper, if desired.

RIGATONI WITH NO-COOK TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside.
• Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine.

RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE

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.

TOMATO CREAM SAUCE WITH RIGATONI

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.

SPICY, CREAMY, TOMATO ,BACON PASTA SAUCE

Steps:

• Heat the oil in a heavy based fry pan over medium heat.
• Add the onion and cook for about 5 minutes, add the bacon and garlic, and cook for a further 5 minutes or until the bacon is cooked to your liking.
• Pour in the wine, and allow to cook and reduce for a couple of minutes, then add the chilli flakes, tomato sauce, water and stock powder.
• Simmer for about 15 minutes.
• Add the cream and fresh chopped herbs and freshly ground black pepper, reheat and serve immediately over the pasta of your choice.
• We ate this last night over spinach and cheese tortellini.

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.