Rigatoni With Spicy Tomato And Cheese Sauce Food

RIGATONI WITH SPICY SHRIMP

Steps:

• 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.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
• Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

EASY TOMATO CREAM RIGATONI

Steps:

• Melt together the olive oil and butter and saute the onions until soft and translucent.
• Add the garlic and saute for another 30 seconds before adding the chopped tomatoes.
• Pour ½ cup water into the tomato can and pour into the pot.
• Season with sugar, salt and pepper then allow to simmer for 5 minutes.
• Pour in the cream and allow to simmer for another 5 minutes before blending until smooth (optional).
• Add the cooked rigatoni to the pasta sauce and stir to coat. Add some of the reserved cooking water to thin out the sauce and make it even silkier.
• Serve topped with grated Parmesan and fresh basil leaves.

RIGATONI IN SPICY BACON AND TOMATO SAUCE

Steps:

• 1. Using a sharp knife, finely chop the pancetta or bacon. Mark a small cross in the bottom of each tomato. Place the tomatoes in boiling water for 1-2 minutes, and then immediately plunge them into cold water for a few seconds. Remove from the water and use a knife to carefully peel back the skin from the cross. Discard the skin and roughly chop the remaining tomato flesh. 2. Add the rigatoni to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander and return to the pan and keep warm. 3. About 6 minutes before the rigatoni is cooked, heat the oil in a heavy-based frying pan. Add the pancetta, onion and chilli and stir over medium heat for about 3 minutes. Add the tomatoes, and salt and pepper to taste. Reduce the heat and simmer for another 3 minutes. Add the sauce to the pasta in the pan and toss until well combined. Serve at once in warm individual serving bowls. Garnish with shavings of Parmesan cheese and freshly ground black pepper, if desired.

RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately. Serves 4. Bon Appetit March 1990 NOTES : A blend of cheddar and Romano cheeses makes this dish a real standout.

BAKED RIGATONI WITH CAULIFLOWER IN A SPICY PINK SAUCE

Steps:

• Position a rack in the center of the oven and heat the oven to 450°F. Bring a pot of well-salted water to boil in a large pot with a pasta insert. Grease a 9×13-inch baking dish with 1 Tbs. olive oil. Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside. Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley and the red pepper flakes, and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat. Meanwhile, when the salted water comes to a boil, cook the rigatoni until it's al dente, about 10 minutes. Drain the pasta by lifting out the insert and leaving the water in the pot. Add the pasta to the sauce. Return the water to a boil (with the pasta insert in the pot) and cook the cauliflower until barely tender, about 2 minutes. Drain and add it to the sauce. Add 1-1/2 cups of the shredded Fontina to the pasta mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining 1 cup Fontina and then the Parmigiano-Reggiano. Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving.

RIGATONI WITH SAUSAGE & PEAS

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.

RIGATONI WITH SWEET SAUSAGE AND TOMATO SAUCE

Steps:

• Romove the sausage from the casings and chop the meat fine.
• In a large pot, heat the oil over medium heat.
• Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.
• Add the wine and bring to a simmer.
• Cook until most of the wine evaporates.
• Stir in the tomatoes and salt and pepper to taste.
• Bring to a simmer.
• Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, about an hour and a half.
• Stir in the basil.
• Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat.
• Add the rigatoni and some salt.
• Cook, stirring occasionally until the rigatoni is al dente, tender yet still firm to the bite.
• Drain.
• In a large heated serving bowl, toss the rigatoni with the sauce.
• Serve with the grated cheese.

RIGATONI WITH VODKA SAUCE AND SPICY SAUSAGE

Steps:

• Remove casings from sausage, and roll pieces of sausage into quarter size balls. Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat oil. Add sausage meatballs and brown, 3 to 4 minutes.
• Add onions and garlic and saute until softened, about 5 minutes. Add sun dried tomatoes, Italian seasoning, basil, bay leaf, red pepper, salt and pepper, to taste, and cook 3 minutes more. Deglaze the pan with white wine and cook for 3 minutes. Then add tomato sauce and stewed tomatoes.
• Bring to a simmer and cook for 20 minutes.
• Salt the pasta water and add the penne. Cook until al dente, about 12 minutes.
• Add vodka, cream and cheese and cook another 10 minutes.
• After the pasta is cooked, reserve a cup of pasta water and set aside. Drain the pasta it and add to the sauce. Toss in basil leaves and mix until pasta is coated.

ITALIAN SAUSAGE RIGATONI WITH SPICY TOMATO CREAM SAUCE RECIPE

Steps:

• Bring a large pot of water to a boil, salt the water. Add the pasta and cook according to package instructions. While the pasta is cooking begin the sauce.
• In a large sauté pan, heat the olive oil over medium-high heat. Brown the Italian sausage and pancetta. Remove to a paper towel-lined plate, set aside.
• Add the onion, saute until translucent. Add the garlic and saute another minute.
• Add the wine and fire-roasted tomatoes, simmer and reduce the liquid by half.
• Lower the heat, stir in the cream, spinach, salt, pepper, crushed red peppers, Italian sausage, and pancetta. Simmer until the cream is heated and the spinach is wilted. Add the Parmesan cheese and simmer until the sauce has thickened slightly.
• Season to taste with salt and pepper.
• Drain the pasta, pour the sauce over and stir to coat evenly.
• Serve immediately.

RIGATONI PASTA & TOMATO SAUCE

Steps:

• In a large skillet or saute pan, heat the oil over medium heat. Add the onions and sauté until they start to soften and turn translucent, about 5 minutes.
• Add the garlic, oregano, red pepper flakes, salt and pepper and continue cooking until fragrant, about 1 minute.
• Pour in the tomatoes and add the Parmesan rind, if using. Simmer for 10-15 minutes until the sauce has thickened.
• While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1 cup of the pasta cooking water. Drain the pasta.
• Remove the Parmesan rind. Stir the rigatoni into the sauce with 1/4 cup of the reserved pasta water. You can add more as necessary to thin out the sauce.
• Season to taste with additional salt and pepper as needed.
• Top with grated Parmesan and parsley before serving.

SPICY VODKA RIGATONI

Steps:

• Add 1 lb of Rigatoni to salted water and cook pasta until it's al dente. Strain and reserve two cups pasta water and set aside.
• Meanwhile, melt butter in a large sauce pan over medium heat then add shallots and garlic. Cook down for a few minutes, stirring often, until the garlic and shallot are soft and fragrant but not browned.
• Next, add tomato paste and Calabrian chili paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 5 minutes.
• Now add the vodka and stir vigorously for another 3 minutes until the pan has been completely deglazed and the sauce has come together.
• Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add in 1/2 cup of parmesan cheese and continue stirring until it's melted.
• Now add in the al dente pasta and toss it with the sauce. Then add 1/2 a cup of pasta water until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.
• Add a few scoops of the pasta to each bowl and top with remaining parmesan cheese!

SPICY CHICKEN RIGATONI

Steps:

• Heat the olive oil in a large dutch oven or stock pot.
• Season the chicken with salt and pepper. Add the chicken to the pot and cook over medium heat for 5-6 minutes or until golden brown.
• Turn the chicken over and cook for an additional 7-10 minutes or until cooked through. Transfer to a platter and keep warm.
• Add the onion to the pan and cook until softened, approximately 3-4 minutes.
• Stir in the garlic, crushed pepper and Italian seasoning. Continue to cook for an additional minute.
• Add the tomato paste and stir to combine.
• Stir in the crushed tomatoes and tomato sauce. Bring to a boil and reduce the heat to low. Simmer for 5-10 minutes.
• Add the pasta and heavy cream, stirring to combine.
• Cut the chicken into bite sized pieces and stir into the pasta.
• Serve immediately with parmesan cheese, if desired.

10 BEST WAYS TO USE RIGATONI

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rigatoni recipe in 30 minutes or less!

ONE-POT RIGATONI WITH SPICY TOMATO SAUCE

Steps:

• In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, hot sauce and tomatoes; heat just to simmering. Stir in water; heat to boiling.
• Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.

SPICY RIGATONI ALLA VODKA WITH MASCARPONE AND SPECK

Steps:

• Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's just before al dente - this is important because the pasta will finish cooking in the sauce.
• Just before the water comes to a boil, add the olive oil to a pan. When the olive oil is heated through, add the onion and chili flakes. Cook the onion until golden and fragrant.
• Add the tomato paste and let it cook for a few minutes, stirring with a wooden spoon.
• Add the vodka, and let the alcohol cook off, a few minutes.
• Add the mascarpone and let it melt into the sauce. Add the speck. If the pasta is not cooked by this point, turn the heat down to low.
• Add the pasta to the sauce, along with a bit of pasta water, and let the pasta continue cooking in the sauce, until al dente. Add more pasta water if needed.
• Add parmigiano reggiano, stir one last time. Plate and top with parsley.

SPICY BAKED RIGATONI

Steps:

• Preheat oven to 400°F
• Cook the pasta right before it's al dente in salted water. 1 pound of pasta = 1 tablespoon salt: 4 quarts (16 cups) water.
• In a large dutch oven or soup pot set over medium-high heat. Brown the ground beef, sausage, onion, bell peppers, and garlic. Drain the fat if there is an excess of it.
• Add the tomato purée, diced tomatoes all seasoning, sugar, and heavy cream, stir until combined. Simmer for 15 minutes. Reserve about a cup of sauce.
• Drain the pasta, rinse it if it gets stuck together. Combine pasta and sauce. Transfer half of the pasta and sauce mixture to a 9x13 baking dish for your first layer.. Dollop half of the mascarpone throughout the dish. Add some of your mozzarella slices and sprinkled pepper jack. Add remaining pasta and sauce mixture and top with reserved sauce. Cover with foil and bake for 20 minutes.
• Remove from oven and remove foil. Add remaining cheeses and place bake in the oven, uncovered, for 15-17 minutes until lightly browned and bubbly.
• Remove from oven. Let set 5-10 minutes before serving.

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)

Steps:

• Preheat oven to 350°F.
• In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
• Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
• Add sauce to pasta and toss to coat.
• In a baking dish, arrange pasta and cheese in layers, ending with cheese.
• Pour melted butter over all.
• Bake, covered, for 15 minutes.
• Uncover, and bake for another 15 minutes.
• To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
• To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

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.

EASY RIGATONI WITH SPICY TOMATO CREAM SAUCE

Steps:

• Cook pasta to al dente, according to the package directions.
• Heat two tablespoons olive oil in a large skillet over medium high heat. Add garlic, red pepper flakes, salt and pepper until garlic becomes fragrant, about 2 minutes. Add the cubed/diced chicken breast and cook until chicken cooked through (165 degrees F), about 5-8 minutes.
• Add in marinara sauce and stir. Repeat with the Alfredo sauce and let the sauces simmer together over low heat for about 20 minutes.
• To add creaminess and depth of flavor, stir two tablespoons of butter into the sauce. Stir until the butter melts and add 1 cup of peas, fresh or frozen.
• Combine the chicken and sauce with cooked pasta and toss until pasta is coated liberally.
• Garnish with fresh parmesan cheese and a handful of chopped basil, if desired.

RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.