Rigatoni With Squash And Prawns Food

RIGATONI WITH BUTTERNUT SQUASH, BRUSSELS SPROUTS AND BACON

Rigatoni with Butternut Squash, Brussels Sprouts and Bacon image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

12 ounces Brussels sprouts, trimmed
Kosher salt
12 ounces rigatoni
3 tablespoons extra-virgin olive oil
4 slices bacon, roughly chopped
4 cups diced peeled butternut squash (about 1 pound)
2 cloves garlic, sliced
6 scallions, sliced
Freshly ground pepper
3/4 cup grated parmesan and/or pecorino romano cheese

Steps:

Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel¿lined plate, reserving 1 tablespoon drippings in the skillet.
Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes.
Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.

RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO

Rigatoni with spiced prawns, tomatoes & chorizo image

Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo

Provided by John Torode

Categories Dinner, Main course, Pasta

Time 45m

Number Of Ingredients 7

Ingredients

4 tbsp olive oil
2 shallots , diced
120g uncooked chorizo sausage, thinly sliced
6 large tomatoes , chopped
350g rigatoni
200g large prawns , shells and tails removed if necessary, chopped
2 large spring onions , thinly sliced, keep the whites and greens separate

Steps:

Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium

RIGATONI WITH SQUASH AND PRAWNS

RIGATONI WITH SQUASH AND PRAWNS image

Categories Pasta

Yield 4

Number Of Ingredients 10

Ingredients

3 tbs olive oil + 3
1 lb butternut squash, trimmed and cut into 1 inch cubes
2 garlic cloves, minced
1 tbs salt + 1
1 cup vegetable stock
1 lb rigatoni
1 lb prawns, peeled and deveined
3/4 - 1cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup fresh grated parmesean cheese

Steps:

Warm 3tbs of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1tsp salt, and 1/4 tsp freshly ground pepper. Saute until the squash is golden and tender, abt 5-7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5-7 minutes. Transfer the squash mixture to a blender or food processor and puree. Bring a large pot of salted water to a boil over high heat. Add the past and cook until tender but still firm to the bite, stirring occasionally about 8 to 10 minutes. Drain pasta. Meanwhile, warm the remaining 3tbs of olive oil in a large heavy skillet over medium-high heat. Sprinkle the prawns with teh remaining 1tsp of salt and remaining 1/2 tsp of freshly ground pepper. Add the prawns to the pan and cook until just pink, abt 3 minutes. In a large pot over low heat combine cooked pasta, pureed squash mixture and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

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