RIGATONI WITH SAUSAGE & FENNEL
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
SAUSAGE AND TOMATO RIGATONI
Serve up our classic rigatoni recipe with just 10 minutes of prep time! Our Sausage and Tomato Rigatoni recipe features red onion and parsley flavors.
Provided by My Food and Family
Categories Pasta
Time 35m
Yield 4 servings, about 2 cups each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
- Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.
Nutrition Facts : Calories 670, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 990 mg, Carbohydrate 87 g, Fiber 5 g, Sugar 8 g, Protein 30 g
SAUSAGE WITH RIGATONI IN TOMATO CREAM SAUCE
Source: http://deepsouthdish.com This tastes encredible and is a welcome change from regular spaghetti. I usually don't have heavy cream on the shelf...but ALWAYS keep canned evaporated milk and it works great.
Provided by Tracy Joyner
Categories Pasta
Time 40m
Number Of Ingredients 14
Steps:
- 1. Cook the pasta to al dente according to package directions; drain and rinse well.
- 2. Heat olive oil over medium high heat in a large skillet; add butter. Add the onion and saute just until it begins to caramelize. Remove sausage from the casings and add to onion mixture, breaking the sausage up with a spoon as it cooks. Continue cooking until sausage is lightly browned and cooked through. Add the garlic and continue cooking for another couple of minutes. Drain off fat.
- 3. To the sausage mixture, add the chicken broth and bring to a boil. Cook down about 2 minutes until broth has significantly reduced. Add the undrained tomatoes, bring to a boil and reduce heat to a medium simmer. Continue cooking for another 2 to 3 minutes. Add the cream, bring to a boil, reduce heat to medium simmer and cook for about 5 more minutes. Add the parsley, salt, pepper and Cajun seasoning, stir well and taste to adjust the seasoning as needed.
- 4. Add the drained and rinsed pasta to the sauce, stir and turn the heat down to low. Add in a large handful of Parmesan cheese and stir to incorporate. Just before servings, sprinkle a bit of additional Parmesan cheese on top of each plate of pasta.
- 5. Variation: For extra kick, substitute a can of Rotel tomatoes for the diced. To substitute fresh garden tomatoes, you'll probably need about 2 pounds, or about 2 cups of chopped, undrained tomatoes. Lighten this up by eliminating the butter and substituting milk or Greek yogurt for the heavy cream.
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 SAUSAGE AND CREAM
Mild Italian sausage in a seasoned tomato-cream sauce with the addition of one of my favorite herbs...fennel seed!
Provided by gailanng
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy saucepan; add sausage and brown.
- Add onion and garlic; cook until the onion is translucent.
- Add tomato sauce, tomato paste, sugar, crushed fennel seed, and basil; stir and cook over moderate heat for 20 to 30 minutes.
- Bring 4 quarts of water to a boil in a large pot and add all the pasta at once; stir well.
- When the sauce is ready, put half-and-half in a bowl and add a little of the hot sauce to it to temper the milk. Add the milk to the rest of the sauce. When the rigatoni is cooked al dente, drain and put in large serving bowl. Add the sauce and stir to coat.
- Garnish with basil leaves and serve with fresh parmesan cheese.
RIGATONI WITH SAUSAGE & PEAS
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. -Lizzie Munro, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.
Nutrition Facts : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.
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- Over medium heat, heat olive oil in a dutch oven. Add the chopped fennel and onion and saute, stirring occasionally for 7 minutes, until tender.
- Add the sausage to the dutch oven and break up with a wooden spoon. Cook for about 8 minutes, until sausage is browned, breaking up the meat and stirring occasionally. Add the garlic, crushed fennel seeds, red pepper flakes, salt and black pepper, and let cook for 1 minutes.
- Pour in the white wine, and bring to a boil. Then add in the heavy cream, half and half, and tomato paste. Bring mixture back to a boil. Lower heat and let mixture simmer for 20 minutes, until the sauce has thickened.
- While sausage and sauce is simmering, boil water, add 2 tablespoons salt, and cook rigatoni according to package instructions (usually 10 minutes in boiling water).
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- 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.
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