Rigatoni With Spicy Sausage And Herbs Food

SPICY SAUSAGE RIGATONI

Steps:

• Heat the butter in a skillet over medium high heat. Add the garlic, onion, celery, and carrots - sauté for 10 minutes or so, until the vegetables are very soft.
• Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it sizzle out.
• Add the tomatoes and optional dressing - simmer for 20-30 minutes so the sauce reduces a bit.
• Cook the pasta according to package directions. Add the pasta to the sauce and stir gently to combine. It should be saucy but not runny. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more wine!

BAKED RIGATONI WITH SAUSAGE

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.

SPICY SAUSAGE RIGATONI

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage, mushrooms, onion, garlic and pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add tomatoes, mascarpone cheese, cream and nutmeg; cook and stir over medium-low heat until sauce is blended. Stir in fontina cheese until melted., Drain rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmesan cheese and parsley.

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
• Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
• Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

SPICY SAUSAGE RIGATONI

Steps:

• Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. Add in crumbled sausage meat and cook until completely browned. Add in tomatoes and bring to a simmer. Cook about 5 minutes until sauce begins to thicken and add cream. Return to a rapid simmer. Season to taste with salt and pepper. Add cooked Rigatoni and reserved liquid. Return to simmer and sprinkle with parsley and Parmesan. Serve with extra Parmesan cheese and black pepper.

RIGATONI WITH SPICY SAUSAGE AND HERBS

Steps:

• Melt butter with oil.
• Saute onion and bay leaf until onion is transparent.
• Add bacon and sausage.
• Cook, stirring until sausage is browned.
• Add tomatoes, salt, pepper and hot sauce and simmer for 30 minutes over low heat.
• If sauce gets too thick or begins to dry, thin it out with the chicken broth.
• Meanwhile, cook the pasta per package directions.
• Drain the pasta and leave in the original pot or transfer to a large serving dish.
• Add the sauce to the pasta, sprinkle with the oregano, and toss together before serving

RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA AND PARMESAN

Steps:

• Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
• Add garlic; stir 1 minute.
• Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes.
• Drain drippings from pot.
• Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil.
• Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
• Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing.
• Cook pasta until al dente, drain.
• Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes.
• Season with salt and pepper to taste.
• Transfer to serving bowl or dinner plates and sprinkle with parmesan.

RIGATONI WITH ITALIAN SAUSAGE, PEPPERS, AND ONIONS

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 SAUSAGE BAKE

Steps:

• Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
• Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
• Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
• Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
• Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.

RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA, AND PARMESAN

Steps:

• Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.