Mezzi Rigatoni With Tomatoes Scallops And Arugula Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
• Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.

Steps:

• Rinse scallops, pat dry and set aside.
• Slice peppers lengthwise inot 1/2 inch wide strips.
• In a large skillet, melt the butter over medium-high heat.
• Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
• Add arugula; stir fry for 30 seconds or until just wilted.
• Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
• To the same skillet, add cream and tomato paste.
• Bring mixture to a boil and add scallops.
• Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
• Remove scallops with a slotted spoon; arrange alongside vegetables.
• Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
• Add lime juice, salt and pepper.
• Spoon cream mixture over scallops.

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.