RIGATONI PASTA & TOMATO SAUCE
Make the most of canned tomatoes in this easy sauce recipe that's perfect for rigatoni pasta. The sauce is great for pizza too.
Provided by Paige Adams
Categories Main Dishes
Number Of Ingredients 11
Steps:
- In a large skillet or saute pan, heat the oil over medium heat. Add the onions and sauté until they start to soften and turn translucent, about 5 minutes.
- Add the garlic, oregano, red pepper flakes, salt and pepper and continue cooking until fragrant, about 1 minute.
- Pour in the tomatoes and add the Parmesan rind, if using. Simmer for 10-15 minutes until the sauce has thickened.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1 cup of the pasta cooking water. Drain the pasta.
- Remove the Parmesan rind. Stir the rigatoni into the sauce with 1/4 cup of the reserved pasta water. You can add more as necessary to thin out the sauce.
- Season to taste with additional salt and pepper as needed.
- Top with grated Parmesan and parsley before serving.
Nutrition Facts : Calories 407 calories, Sugar 8.5 g, Sodium 570.8 mg, Fat 5.6 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 76 g, Fiber 6 g, Protein 14.4 g, Cholesterol 0.9 mg
RIGATONI WITH NO-COOK TOMATO SAUCE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 7
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 MEAT SAUCE
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Pasta Meat Tomato Soy Free Peanut Free Tree Nut Free Garlic Beef Ground Beef Red Wine Wine One-Pot Meal
Yield 4 servings
Number Of Ingredients 15
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.
RIGATONI WITH TOMATOES AND MOZZARELLA
Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
- In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
- Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.
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
MEZZI RIGATONI WITH YELLOW TOMATO SAUCE
At the height of their season, you'll find tomatoes in all shapes, sizes and colors at the farmers market. Yellow cherry tomatoes, or Sungold if you can find them, make for a delicious, quick-cooking fresh tomato sauce that screams summer, and is bursting with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
- Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.
Nutrition Facts : Calories 440, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 393 milligrams, Carbohydrate 57 grams, Fiber 4 grams, Protein 11 grams, Sugar 3 grams
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 SWEET SAUSAGE AND TOMATO SAUCE
Make and share this Rigatoni with Sweet Sausage and Tomato Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Romove the sausage from the casings and chop the meat fine.
- In a large pot, heat the oil over medium heat.
- Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.
- Add the wine and bring to a simmer.
- Cook until most of the wine evaporates.
- Stir in the tomatoes and salt and pepper to taste.
- Bring to a simmer.
- Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, about an hour and a half.
- Stir in the basil.
- Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat.
- Add the rigatoni and some salt.
- Cook, stirring occasionally until the rigatoni is al dente, tender yet still firm to the bite.
- Drain.
- In a large heated serving bowl, toss the rigatoni with the sauce.
- Serve with the grated cheese.
Nutrition Facts : Calories 662.3, Fat 33.8, SaturatedFat 11.3, Cholesterol 128.7, Sodium 662.1, Carbohydrate 60.9, Fiber 4.1, Sugar 5.2, Protein 25.1
ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)
Make and share this Italian Casserole (Rigatoni and Cheese With Tomato Sauce) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
- Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
- Add sauce to pasta and toss to coat.
- In a baking dish, arrange pasta and cheese in layers, ending with cheese.
- Pour melted butter over all.
- Bake, covered, for 15 minutes.
- Uncover, and bake for another 15 minutes.
- To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
- To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.
Nutrition Facts : Calories 458.3, Fat 24.1, SaturatedFat 14.5, Cholesterol 104.4, Sodium 727.6, Carbohydrate 41.7, Fiber 2.9, Sugar 5.1, Protein 20
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- Melt butter in a large Dutch oven over medium. Add onion; cook, stirring occasionally, until tender and golden brown, about 5 minutes. Add tomatoes and their juices; bring to a boil over medium. Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens, about 30 minutes.
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