BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
RIGATONI WITH GRILLED SAUSAGE AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to high. Toss the eggplants, zucchini and tomatoes with 1 tablespoon olive oil; season with salt and pepper. Place the vegetables cut-side down on the grill along with the sausages. Cook, turning occasionally, until the vegetables are tender and the sausages are cooked through, about 4 minutes for the tomatoes and 10 to 12 minutes for the sausages and remaining vegetables. Transfer to a cutting board and let cool slightly.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Combine the basil, mint, garlic and the remaining 2 tablespoons olive oil in a large bowl. Chop the vegetables and sausages and add to the bowl. Add the pasta and 1/2 cup of the reserved cooking water and toss to combine, adding more cooking water as needed to loosen. Top each serving of pasta with the ricotta. Season with salt and pepper.
Nutrition Facts : Calories 590 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 40 milligrams, Sodium 520 milligrams, Carbohydrate 65 grams, Fiber 7 grams, Protein 29 grams
PRESSURE COOKER 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 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 4-6 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until meat is coated, 1-2 minutes. Stir in next 5 ingredients; pour in water. , Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 6 minutes. Quick-release pressure. Press cancel. Stir in 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.
PASTA WITH PEAS AND SAUSAGE
Delicious and creamy. Something different for pasta.
Provided by Elaina
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 610.9 calories, Carbohydrate 50.2 g, Cholesterol 99.8 mg, Fat 38.2 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 18.6 g, Sodium 599.3 mg, Sugar 4.6 g
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.
RIGATONI WITH ITALIAN SAUSAGE AND PEAS
Hearty rigatoni pasta is tossed with a creamy Italian sausage sauce.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In a 7 qt pot bring 4 quarts water to a boil and add 1 tablespoon salt. Use package directions as a guide to cook pasta until al dente; the last minute of cooking, add peas; drain and return to pot. Toss with olive oil and cover.
- Meanwhile, heat milk and broth in a microwave-safe measuring cup until steamy. Heat a medium skillet over medium heat then add sausage; cook until it loses its raw color, about 5 minutes. Add garlic; continue to cook another minute. Use slotted spoon to transfer sausage to a plate. Add enough butter to sausage drippings to equal 2 tablespoons. Whisk in flour, then hot milk mixture into the hot drippings; simmer till a sauce consistency, about 2 minutes. Stir in cheese. Return sausage to sauce and mix into sauce. Add to drained pasta and toss. Serve, additional cheese passed separately.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 68.1 g, Cholesterol 75.5 mg, Fat 33.9 g, Fiber 4.3 g, Protein 26.7 g, SaturatedFat 13 g, Sodium 702.9 mg, Sugar 7.5 g
RIGATONI WITH ITALIAN SAUSAGE, PEPPERS, AND ONIONS
I know it's difficult to think of making your own pasta sauce when you can get one easily out of a can - but believe me - this is worth it! It's not even difficult, and so impressive, fun, colorful and filling. You can even prepare the sauce in advance and rewarm it when you're ready to cook the pasta.
Provided by AllergyGirl
Categories Meat
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, core and deseed peppers. Cut into 1-inch squares.
- Put olive oil, onion, and garlic in large pan. Saute over medium-high heat until soft, stirring often.
- Cut the sausage into 1/2 inch pieces and add it with the oregano to the saute pan. Cook until sausage browns a bit, stirring often, about 5 minutes.
- Add peppers and cook about 8 minutes, stirring gently once in a while.
- Put water on to boil for pasta.
- Add salt and pepper and tomatoes to sauce. Turn heat to medium and cook at a simmer.
- Meanwhile, put rigatoni onto cook.
- After sauce has cooked 10 minutes, add balsamic vinegar. Cook another 10 minutes or so.
- Toss with pasta and serve with fresh ground pepper.
RIGATONI WITH SAUSAGE AND PEPPERS
Make and share this Rigatoni With Sausage and Peppers recipe from Food.com.
Provided by LizP5885
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
- Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
- While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.
Nutrition Facts : Calories 590.2, Fat 12.7, SaturatedFat 2.2, Cholesterol 63.8, Sodium 607.1, Carbohydrate 72.1, Fiber 5.3, Sugar 9.5, Protein 12.7
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RIGATONI WITH SAUSAGE AND PEAS - THE BAKER'S ALMANAC
From thebakersalmanac.com
5/5 (1)Category DinnerCuisine ItalianTotal Time 30 mins
- Cook the rigatoni according to package directions in well-salted water. Drain pasta and set aside for later.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large, deep pot over medium-high heat. Add the onion and garlic until soft and browned, about 5-7 minutes. Then, add in the sausage and cook until browned all the way through.
- Turn the heat down to medium and add in the tomato paste and crushed tomatoes, mixing well to incorporate. Use a wooden spoon to break down the tomatoes and create a sauce, then generously add salt and pepper to taste. Add in frozen peas and cook for about 3-5 minutes, or until the peas have cooked through. Finally, add in the heavy cream and remaining tablespoon of butter and mix well until fully heated up and incorporated. Taste the sauce and add salt and pepper as needed.
- Toss the sauce with the cooked pasta, then top with freshly grated parmesan cheese and red pepper flakes.
RIGATONI WITH SAUSAGE - TWO PEAS & THEIR POD
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4.3/5 (6)Total Time 30 minsCategory Main CourseCalories 677 per serving
- Bring a large pot of water to a boil and add a generous amount of kosher salt, about a tablespoon. Cook the rigatoni until al dente, about 12 to 14 minutes. Drain well.
- Meanwhile, in a large sauté pan, heat the oil over moderate heat. Add the Italian sausage and cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 5 minutes. Transfer the sausage with a slotted spoon to a plate that has been lined with paper towels. Discard all but 1 tablespoon of of the fat.
- Add the onion to the pan and cook for 3 minutes. Stir in the garlic and cook for 2 minutes with the onion.
- Pour in the marinara sauce and add the sausage back into the pan. Stir well and let the sauce simmer on low for 10 minutes. Add the cooked rigatoni and gently stir until the pasta is well coated with sauce. Add the mozzarella cheese and Parmesan cheese and let simmer for 5 minutes, stirring occasionally, or until the cheese is melted.
RIGATONI WITH SAUSAGE, PEAS, AND MUSHROOMS RECIPE
From countryliving.com
Cuisine ItalianEstimated Reading Time 1 minServings 6Calories 572 per serving
- In a large skillet over medium heat, simmer sausage and 1¼ cups water, turning sausage occasionally, for 10 minutes.
- Discard water. In same skillet over medium-high heat, brown sausage, 3 to 4 minutes per side; transfer to a plate.
- Set aside sausage and skillet with fat. Meanwhile, bring a large pot of salted water to a boil and cook rigatoni following package instructions.
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- Stir in the next six ingredients (through paprika). Bring to boiling over medium-high heat. Reduce heat. Simmer, covered, 12 to 15 minutes or until pasta is tender, stirring frequently.
- Stir in the peas and cream. Cook and stir over medium-high heat until heated through, about 3 minutes. Remove from heat; stir in Parmesan cheese and basil. Let stand, covered, 5 minutes. Top servings with additional basil, Parmesan, and, if desired, crushed red pepper.
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