Rigatoni With Creamy Tomato Sauce Food

RIGATONI WITH CREAMY TOMATO SAUCE

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.

RIGATONI WITH CREAMY TOMATO AND SAUSAGE SAUCE

Steps:

• Take a large deep fry pan and put in the olive oil and put on medium heat. Remove the casings from sausage and crumble the meat into the fry pan along with the chopped onions and cook slowly until sausage is lightly browned then drain.
• Add the tomato sauce, wine, garlic,and diced tomatoes. Turn heat up to medium high and bring mixture to boil. Cover, reduce heat and simmer for 1/2 hour.
• Turn heat back up to medium high and add the half and half. Bring mixture to slight boil. If you want thicker sauce mix corn starch with water and then add to sauce stirring in to desired thickness. Turn down heat and let simmer while you cook your rigatoni shells according to package directions.
• Drain shells well. Serve individual serving of noodles with sauce spooned over. Top with parmesan cheese if desired.

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.

RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE

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.