RIGATONI WITH SPICED MEAT SAUCE
Cinnamon and cayenne pepper add spice and heat to this Rigatoni with Spiced Meat Sauce pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside.
- While pasta is cooking, cook lamb in a large saucepan over medium-high, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender, 4 to 6 minutes.
- Stir in tomato paste, cinnamon, and cayenne, and cook until fragrant, about 2 minutes. Add 1 1/2 cups water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 8 to 10 minutes. Stir in vinegar, and season again with salt and pepper. Add sauce to pot with pasta, and toss to combine.
Nutrition Facts : Calories 569 g, Fat 17 g, Fiber 4 g, Protein 33 g
SPICY CHICKEN RIGATONI
Super yummy dish that is quick and easy to make! This is a huge hit in our house. It has the perfect amount of spice. Note that before you begin, the recipe calls for cooked pasta. This recipe goes really quick once you start making it, so don't start the pasta and the recipe at the same time...or you'll end up overcooking the sauce! Take a look at my picture to see just how yummy it is! Bon Appétit!!
Provided by SarahKaye
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a sauté pan, heat oil over medium heat.
- Add crushed pepper, salt, black pepper and garlic; sauté just long enough to caramelize and red pepper to release flavor into the oil.
- Add sliced chicken and sauté briefly to coat in spices and garlic.
- Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through.
- Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined.
- Sprinkle with crushed red pepper for garnish.
- Serve with a fresh sliced Italian Loaf.
- **Note: I highly recommend using homemade Marinara & Alfredo Sauces.
SPICY SAUSAGE RIGATONI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 11
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.
SPICY BAKED RIGATONI
Provided by Sheila Lukins
Categories Pasta Tomato Bake Kid-Friendly Dinner Mozzarella Sausage Family Reunion Potluck Parade Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F. Lightly oil a 9x13x2-inch baking dish.
- 2. Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl.
- 3. Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices.
- 4. Bake until the cheese is melted and the pasta is heated through, about 20 minutes.
RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE
Provided by Jennifer Parisi
Categories Olive Pasta Tomato Appetizer Sauté Vegetarian Quick & Easy Feta Parmesan Basil Bon Appétit California Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
- Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
RIGATONI WITH SPICY SAUSAGE AND HERBS
This dish is one of my husband's favorites and mine as well when I'm not worrying about carbs! I can't remember where I got this one - I think off the back of a box some time ago, but I ended up slightly altering it to turn up the heat a bit. With the tabasco to taste, you can make it a little spicy or a lot! It also reheats well.
Provided by lazy gourmet
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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
SPICY RIGATONI ALLA VODKA
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
- In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
- Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.
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