SPICY SAUSAGE RIGATONI
This Spicy Sausage Rigatoni is so simple and SO GOOD. Chewy tubes of rigatoni swimming in a delicious sauce made of Italian sausage, San Marzano tomatoes, red wine, and spices.
Provided by Pinch of Yum
Categories Dinner
Time 40m
Number Of Ingredients 15
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!
Nutrition Facts : Calories 280 calories, Sugar 4.7 g, Sodium 700.5 mg, Fat 7.8 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 39.5 g, Fiber 6.6 g, Protein 13.5 g, Cholesterol 21.6 mg
SPICY SAUSAGE RIGATONI
My inspiration for this recipe came from a Cajun pasta dish I make with blackened chicken, however substituting Italian sausage instead. I love this dish and it makes a hearty meal that warms you up all over. -Toni Dishman, Mooresville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE
Steps:
- Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
- Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
- Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.
RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA, AND PARMESAN
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.
Provided by Sara Foster
Categories Pasta Tomato High Fiber Graduation Father's Day Dinner Parmesan Sausage Arugula Summer Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
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.
RIGATONI SAUSAGE BAKE
A great way to get kids to eat spinach, this comforting sausage supper dish is also perfect for a hungry crowd
Provided by Good Food team
Categories Pasta, Supper
Time 1h10m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 749 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.32 milligram of sodium
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
RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA AND PARMESAN
This is from Bon Appetit magazine, June 2008. This is exactly as written in the magazine, but when I made it I used spinach instead of arugula (the market was out of arugula and my husband doesn't like it anyway). We LOVED the fresh complex flavor of this dish!
Provided by Elisa72
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 832.3, Fat 54.2, SaturatedFat 19.3, Cholesterol 153.8, Sodium 1702.3, Carbohydrate 50.4, Fiber 6.3, Sugar 7.1, Protein 33.9
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.
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