RIGATONI WITH SPICY CHICKEN SAUSAGE, ASPARAGUS, EGGPLANT, AND ROASTED PEPPERS
Steps:
- Position a rack in the oven 6 inches below the broiler and preheat the broiler.
- Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.
- Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release.
- Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.
- Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot.
- Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes.
- Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.
- Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.
- Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.
CREAMY ASPARAGUS PASTA
In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe's final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings.
Provided by Eric Kim
Categories weeknight, pastas
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fold the gim in half and, with very sharp kitchen shears or a chef's knife, slice into thin strips. Set aside for serving.
- In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.)
- Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes.
- Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.
RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON
One of my favorite make-after-work dishes. Half an hour and it's done. This dish is not saucy and it's not loaded with cheese. It is, however, healthy and relies on the roasted vegetables and balsamic vinegar for it's flavor. Simple and delicious one-dish meal.
Provided by sugarpea
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; put a large pot of water on to boil.
- Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
- Add pasta to boiling water.
- After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
- Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
- Bake until bread crumbs are brown and crisp, 10-15 minutes.
- Serve hot with a cruet of balsamic vinegar.
Nutrition Facts : Calories 594.1, Fat 17.4, SaturatedFat 4.1, Cholesterol 79.2, Sodium 559.3, Carbohydrate 89.6, Fiber 7.7, Sugar 11.5, Protein 21.2
RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS
Anytime you add sausage to a pasta dish, you exponentially increase the number of people who are going to love it; by adding vegetables, you turn it into a complete meal, a win-win situation all around.
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil reserved from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Use a slotted spoon to transfer the sausage to a bowl. Add the artichokes, asparagus, and garlic to the same skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 10 minutes. Drain the pasta.
- Add the pasta, sausage, 1/2 cup of the Parmesan cheese, the basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
RIGATONI AND ASPARAGUS
This quick-to-make meatless pasta dish is ready in a flash and oh-so good! It is from a 1990 cookbook called "365 Easy One-Dish Meals".
Provided by loof751
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cut asparagus into 1-inch pieces. Chop the green onion.
- Bring a large pot of water to boil over high heat. Add rigatoni and cook for 6 minutes. Add asparagus to the pot and continue to cook for an additional 3-4 minutes, until pasta is barely tender and asparagus is tender-crisp.
- Drain pasta and asparagus, rinse with cold water, and drain well.
- Return pasta and asparagus to pot. Add marinara sauce, sour cream, vinegar, onion, basil, salt and pepper. Toss to mix well. Heat 2-3 minutes until heated through.
- Serve topped with Parmesan cheese.
RIGATONI WITH ASPARAGUS AND LEMON
Make and share this Rigatoni With Asparagus and Lemon recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to package directions.
- Meanwhile, break the dry ends off the asparagus, discard them, and slice the asparagus spears on the diagonal into 1-inch pieces.
- Cut the cherry tomatoes in half.
- When the noodles are about halfway cooked, heat the oil in a large skillet over med-high heat.
- Add the asparagus, tomatoes, and garlic, and cook them for several minutes.
- Season the vegetables with salt and pepper to taste.
- Scoop out about 1/2 cup of the cooking water from the pasta and set it aside.
- Drain the cooked noodles.
- Add the noodles and reserved cooking water, lemon juice, salt, basil, and mint and toss gently.
- Transfer it to a large serving bowl and add the cheese.
- Toss the noodles and cheese to melt the cheese slightly; serve warm.
Nutrition Facts : Calories 311.9, Fat 8.4, SaturatedFat 3.5, Cholesterol 64, Sodium 214.4, Carbohydrate 46.5, Fiber 4.1, Sugar 3.6, Protein 14.1
RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS
Make and share this Rigatoni With Sausage, Artichokes, and Asparagus recipe from Food.com.
Provided by bricookie55
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
- Add sausage and cook until browned; break up the meat as it cooks.
- When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
- Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
- Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Salt water and cook pasta according to package directions.
- Drain pasta.
- Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
- Toss everything together until sauce is nearly absorbed by the pasta.
- Stir in mozzarella cheese, if using.
- Season with salt and pepper to taste.
- Serve with extra cheese to pass at table.
Nutrition Facts : Calories 609.6, Fat 26.6, SaturatedFat 9.6, Cholesterol 98.3, Sodium 1464.1, Carbohydrate 59.6, Fiber 10, Sugar 5.9, Protein 31.3
MAKEOVER RIGATONI WITH BACON AND ASPARAGUS
Wouldn't it be great to find a company-worthy dish that not only impresses with its taste, but with its nutrition numbers, too? This dish lives up to expectations. -Joanie Fuson, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted., Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 428mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
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