Rotini With Spicy Tomato Sauce Food

ROTINI & SPICY CHICKEN IN TOMATO SAUCE

Steps:

• Blend tomato sauce and cream cheese in blender until smooth.
• Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
• Stir in parsley.

ROTINI PASTA BAKE

Steps:

• In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
• Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
• In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
• In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.

ROTINI WITH SPICY MEAT SAUCE

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch nonstick skillet or 4-quart Dutch oven, cook beef, celery and onions over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Return to skillet.
• Stir in drained pasta and remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cheese.

SPINACH AND TOMATO ROTINI

Steps:

• Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.

TOMATO SAUCE WITH ROTINI

Steps:

• Cut tomatoes into large chunks; remove seeds. Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth. Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.
• Cook rotini according to package instructions until al dente in one or two pots of boiling water. Drain and serve while piping hot, with sauce either at room temperature or cold.
• Pass the cheese around.

HERBED RICOTTA WON TONS W/ SPICY TOMATO SAUCE

Steps:

• To prepare won tons:
• Place colander in a 2-quart glass measure or medium bowl.
• Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl.
• Spoon ricotta into colander.
• Gather edges of cheesecloth together; tie securely.
• Refrigerate for 1 hour.
• Gently squeeze cheesecloth bag to remove excess liquid; discard liquid.
• Spoon ricotta into a food processor.
• Preheat oven to 350°.
• Place almonds and flour in a spice or coffee grinder, and process until finely ground.
• Set aside 3 tablespoons of almond mixture; add remaining almond mixture, mint, and next 8 ingredients (mint through garlic) to food processor.
• Process until smooth.
• Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons ricotta mixture into center of each wrapper.
• Moisten edges of dough with water; bring 2 opposite corners together. Press the edges together to seal, forming a triangle.
• Repeat procedure with remaining won ton wrappers and ricotta mixture.
• Place won tons on 2 baking sheets lined with parchment paper and coated with cooking spray.
• Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture.
• Bake at 350° for 15 minutes or until lightly browned.
• Cool won tons 5 minutes on a wire rack.
• To prepare sauce:.
• Place tomatoes in food processor; process until finely chopped.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, and sauté 3 minutes.
• Stir in orange rind, sugar, and habanero pepper; sauté 2 minutes.
• Reduce heat to medium.
• Stir in tomatoes and basil; cook 10 minutes, stirring occasionally.
• Serve with won tons.

ROTINI WITH SPICY ANDOUILLE SAUCE

Steps:

• Brown sausage well in a large saucepan.
• Drain off fat, then add onions and garlic and cook over lower heat until transparent but not browned.
• Add crushed tomatoes, Worcestershire sauce, Liquid Smoke, Tabasco sauce, oregano, thyme and chili powder; combine thoroughly and simmer together for at least 30 minutes.
• Serve with rotini.

ROTINI WITH SUN-DRIED TOMATOES & BASIL

Steps:

• Cook pasta in a large pot of boiling salted water until tender but firm, 8- 10 minutes or according to package directions.
• Drain well, reserving 1/2 cup of the cooking liquid.
• Return pasta to pot.
• Add remaining ingredients including reserved liquid& toss to coat.
• Serve immediately as pasta waits for nobody!

ROTINI WITH FRESH TOMATO AND THYME

Steps:

• Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for rotini. Coarsely chop tomatoes and mince garlic. In a large bowl toss together tomatoes, garlic, thyme, vinegar, oil, and salt and pepper to taste. Marinate tomatoes 20 minutes. Cook rotini in boiling water until al dente and drain well in a colander. Add pasta to tomatoes and toss. Serve pasta sprinkled with ricotta salata.

ROTINI WITH SPICY MEAT SAUCE

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in a large nonstick skillet or 4-quart Dutch oven, cook beef, celery, and onions over med-high heat 5-7 minutes, stirring occasionally, until meat is thoroughly cooked; drain and return to skilet.
• Stir in drained pasta and remaining ingredients except cheese.
• Heat to boiling; decrease heat to low; simmer uncovered 10 minutes, stirring occasionally.
• Taste and adjust seasonings.
• Sprinkle with cheese.

ROTINI WITH SPICY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook until al dente and drain the pasta.
• In large skillet, heat the olive oil over medium heat.
• Add in the minced garlic and chopped onion. Cook until fragrant.
• Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
• Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
• Put in all the pasta in the skillet together with the sauce.
• Stir them together over low heat.
• Serve hot and sprinkle the finely chopped parsley as garnishing.
• Eat up and enjoy!

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.

ROTINI AND VEGETABLES WITH TAHINI SAUCE

Steps:

• Boil water for pasta.
• Meanwhile, if using whole baby carrots, cut in thirds and steam about 10 minutes before adding the broccoli.
• If using whole broccoli, cut into florettes.
• Put garlic through garlic press or mince, and combine in bowl with tahini, vinegar, cumin and water.
• Add broccoli to carrots and continue to steam about 5 more minutes.
• Cook pasta according to package directions.
• When carrots and broccoli are cooked, drain and add to tahini mixture.
• Wash, trim and thinly slice the scallions.
• When pasta is cooked, drain and stir into the vegetables. Stir in scallions. Season with salt and pepper. If mixture is too thick, add more water.

ROTINI IN RICH MEAT SAUCE

Steps:

• heat olive oil in saute pan over medium heat, add onion, garlic and celery, cook for 6 minutes.
• add basil, parsely and wine, cook for 1 minute.
• add both meats and season. cook for 6 minutes over medium heat, stir twice during cooking.
• add tomatoes, tomato paste, sugar and thyme, season with salt and pepper and cook for 18 minutes over low heat.
• mix with hot pasta and serve with grated cheese.

ROTINI & SPICY CHICKEN IN CREAMY TOMATO SAUCE RECIPE - (4.1/5)

Steps:

• 1) BLEND tomato sauce and cream cheese in blender until smooth. Set aside. 2) HEAT dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally. 3) STIR in parsley.

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).