RIGATONI WITH PEPPERONI AND MOZZARELLA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
- Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.
Nutrition Facts : Calories 630 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 50 milligrams, Sodium 860 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 28 grams
GORGONZOLA RIGATONI WITH VEGETABLES
Weeknight pasta? Rigatoni with veggies can be ready in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam about 3 minutes or until crisp-tender.
- In 3-quart saucepan, mix cornstarch and milk using wire whisk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Stir in cheese; continue stirring 2 to 3 minutes or until cheese is melted.
- Stir broccoli, tomato, mushrooms, olives, salt and pepper into cheese sauce; heat through. Serve over pasta. Garnish with oregano.
Nutrition Facts : Calories 435, Carbohydrate 79 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg
RIGATONI AND CHEESE
Steps:
- In a saute pan, sweat the bacon to render the fat. Remove the bacon from the pan, then add the shallots to the fat to cook. When tender, add the porcini and cook 5 minutes. Add the bacon back in the pan. Add the chicken stock a little at a time. Season with salt and pepper and add butter. Cook until thick, about 3 minutes. Toss in bread crumbs and parsley and remove from heat. Check seasoning.
- To make the Mornay:
- Begin by scalding the milk. Turn heat to low and slowly whisk in the roux. Cook for 5 to 10 minutes over low heat. Season with salt and pepper and add grated cheese. Reserve sauce in baine marie.
- Preheat oven to 350 degrees F.
- To make the rigatoni, begin by cooking the rigatoni in well-salted water for 5 minutes. Shock quickly in ice water. Remove from ice water and keep tightly covered until ready to use. When the stuffing has cooled, put it in a piping bag and fill rigatoni, pressing ends clean.
- Place 4 rigatoni on a tray and spoon the sauce over to completely cover the pasta. Sprinkle with a little fresh bread crumbs and grated Parmesan. Bake for 5 minutes. Finish under broiler, if necessary.
- Plate on the cooking tray. Garnish with truffle shavings and Parmesan cheese.
- Melt the butter in a small pan. Whisk in the flour. Cook until the mixture bubbles. Remove from the heat.
RIGATONI AL FORNO WITH GORGONZOLA SAUCE RECIPE - (4/5)
Provided by á-18
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 deg F / 180 deg C. 2. Bring a large pot of salted water to a boil and cook rigatoni according to package instructions, about 12 minutes. 3. In the meantime, prepare the Creamy Gorgonzola Sauce. In a medium sauce pan, mix together the ingredients for the sauce (except for parsley) and cook over medium-low heat until melted and well blended. Occasionally stir the sauce until it thickens up. Remove from heat and add parsley. Set aside. 4. As the sauce is cooking, heat a small non-stick frying pan, about 1 minute, and then add the speck, pancetta or bacon. Cook until the meat doesn't appear to be raw, anymore (not browned), about 1 minute. Remove from heat and set aside. I added a bit of salt so the speck wouldn't taste bland when mixed with pasta. 5. Drain pasta when done and transfer back into the pot. Add speck, frozen peas, and Creamy Gorgonzola Sauce. Mix well and then transfer to a 1.5-2 L baking casserole and sprinkle with bread crumbs on top (optional). 6. Bake in preheated oven for 20 minutes. Cool 5 minutes before serving. Serve with a tossed green salad and garlic bread, if desired.
PASTA WITH RADICCHIO, GORGONZOLA AND HAZELNUTS
This forgiving pasta makes for a hearty vegetarian dinner that arrives with salad in tow. The sweet, buttery crunch of hazelnuts and the salty, rich blue cheese balance the bitter crisp of the radicchio. If you don't have hazelnuts, any toasted nut like almonds or walnuts will do. If you're not going meatless, crisp up a little pancetta before you add the radicchio or serve the pasta as a side to accompany roast chicken or pork.
Provided by Colu Henry
Categories dinner, weekday, pastas, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.
- Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
- Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
- Add the pasta to the skillet and toss to combine with the sauce, adding 1/4 cup pasta water or more as needed until it's glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 30 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams
RIGATONI WITH GORGONZOLA CHEESE
Categories Cheese Dairy Pasta Appetizer Bake Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/2 tablespoon butter in small nonstick skillet over medium heat. Add breadcrumbs and stir until golden, about 4 minutes. Remove skillet from heat.
- Bring milk and cream to simmer in medium saucepan. Remove from heat. Melt remaining 2 tablespoons butter in another medium saucepan over low heat. Add flour; stir 2 minutes. Whisk in milk mixture. Whisk until slightly thickened, about 4 minutes. Add Gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add Gorgonzola sauce to pasta and toss to coat. Season pasta to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with grated Parmesan cheese and breadcrumbs. Bake pasta until sauce bubbles, about 25 minutes. Let stand 5 minutes and serve.
RIGATONI WITH CHEESE AND ITALIAN SAUSAGE
Categories Cheese Pasta Broil Dinner Sausage Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 appetizer servings
Number Of Ingredients 9
Steps:
- Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
- Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.
RIGATONI WITH CHICKEN AND GORGONZOLA CHEESE
Elegant enough for a dinner party, without a lot of fuss. Very similar to a pasta dish served at Chicago's Fairmont Hotel.
Provided by Alan in SW Florida
Categories Chicken
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with a 1/4 teaspoon each salt and pepper.
- Heat oil 1n a 12-inch nonstick skillet over medium-high heat. Add chicken and cook, 1 1/2 minutes per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 minutes. Stir in cream. Cook until mixture is reduced by half, about 3 minutes. Stir in 1/4 cup Gorgonzola and Parmesan. Simmer, stirring, 1 minute more, until cheeses melt. Stir in remaining salt and pepper.
- Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup of Gorgonzola and parsley.
Nutrition Facts : Calories 625.2, Fat 36.8, SaturatedFat 19.8, Cholesterol 185.7, Sodium 757.5, Carbohydrate 45.2, Fiber 2.7, Sugar 2, Protein 28.9
RIGATONI WITH SIRLOIN AND GORGONZOLA SAUCE
From Food and Wine Quick from Scratch Pasta Cookbook. Haven't tried it yet but posting for safe keeping. Serve with red wine with a fine acidity.
Provided by Vicki in CT
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large fry pan heat 1 T of oil over moderate heat. Season meat with 1/4 tsp each of salt and pepper. Add to pan, brown and cook about 4 minutes for medium rare. Remove.
- Add remaining oil to hot pan. Cook mushrooms with 1/4 tsp salt for two minutes. Remove and add to meat.
- Add shallot, broth, and worcestershire to hot pan. Cook and dislodge any brown bits. Add remaining salt and pepper. Simmer five minutes.
- Add cheese, cream, steak, mushrooms to pan along with remaining salt and pepper, parsley. Heat one minute.
- Meanwhile cook pasta according to package directions.
- Drain pasta and toss with above sauce.
Nutrition Facts : Calories 851.3, Fat 46.5, SaturatedFat 20.3, Cholesterol 204.5, Sodium 1283.7, Carbohydrate 67, Fiber 3.8, Sugar 2.9, Protein 41.4
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