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 CHORIZO AND TOMATO
Make and share this Rigatoni With Chorizo and Tomato recipe from Food.com.
Provided by Sara 76
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan. Add the onion and stir over low heat until tender.
- Add the sausage to th epan and cook, turning frequently, for 2-3 minutes. Add the tomato, wine, chili and salt and pepper to taste, and stir. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
- While sauce i cooking, cook th erigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta. Toss well to combine. Serve sprinkled with the combined fresh parsley and grated parmesan.
Nutrition Facts : Calories 780.6, Fat 35.8, SaturatedFat 11.5, Cholesterol 136.2, Sodium 1070.8, Carbohydrate 78.6, Fiber 5.1, Sugar 7.2, Protein 30.5
RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO
Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 45m
Number Of Ingredients 7
Steps:
- Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
- Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
- Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium
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RIGATONI WITH CHORIZO AND TOMATO RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Add the sausage to the pan and cook, turning frequently, for 2-3 minutes. Add the tomato, wine, chilli and salt and pepper, to taste, and stir. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
- While the sauce is cooking, cook the rigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta. Toss well to combine. Serve sprinkled with the combined fresh parsley and grated Parmesan.
ONE POT CREAMY TOMATO AND CHORIZO RIGATONI
From kitchensanctuary.com
5/5 (18)Total Time 25 minsCategory DinnerCalories 785 per serving
- Heat the oil in a large frying pan (skillet) on a medium heat. Add the chorizo and cook for 1-2 minutes on each side until lightly browned and crisp. Remove from the pan with a slotted spoon, place in a bowl and cover.
- Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened. Add a pinch of salt and pepper, the red and yellow pepper slices and the garlic. Cook for a further 2 minutes.
- Add in the rigatoni, then pour in the stock, tinned tomatoes and tomato puree. Stir together, pushing the rigatoni under the liquid. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.
- After 10 minutes, carefully remove the lid and give everything a stir. Add the cream, spinach, mozzarella and parmesan. Stir together, the arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through, the spinach wilted and the cheese melted.
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