Rigatoni With Peppers Bacon Food

RIGATONI WITH CHICKEN AND BELL PEPPERS

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, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
• Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.

BACON CARBONARA PASTA

Steps:

• Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
• In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
• Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
• Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.

CREAMY RIGATONI WITH ROASTED PEPPER AND GRILLED CHICKEN

Steps:

• Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
• Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
• In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

RIGATONI WITH CABBAGE AND FONTINA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
• Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.

RIGATONI WITH BACON, SPINACH AND TWO CHEESES

Steps:

• Cook bacon in a heavy, large skillet over medium heat until crisp.
• Transfer bacon to paper towels and drain.
• Pour off all but 3 Tbsp.
• drippings from the pan.
• Add bell pepper and onion to the skillet and sauté until tender.
• Remove skillet from heat.
• Meanwhile, cook rigatoni in a large pot of salted boiling water until tender but firm.
• Drain and immediately return pasta to the same pot.
• Add the cheeses and butter until they melt and coat the pasta.
• Add spinach and brandy and toss over medium heat until the spinach wilts.
• Gently mix in the red bell pepper mixture and the bacon.
• Season to taste with salt and pepper.
• Garnish with walnuts and chives and serve immediately.

RIGATONI WITH PEPPERS & BACON

Steps:

• Cook rigatoni according to package directions; Drain.
• Meanwhile, cook bacon in 12-inch skillet over medium-high heat until crisp. Remove bacon from pan; set aside.
• Drain pan drippings, reserving 1 tablespoon in skillet.
• Add bell peppers, onion and garlic to reserved pan drippings in skillet.
• Cook over medium heat, stirring occasionally, until peppers are crisply tender.
• Add cooked rigatoni, bacon and all remaining ingredients except parsley. Continue cooking, stirring occasionally, until cheese is melted.
• Sprinkle with parsley.