BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
RIGATONI ISABELLA
There is this wonderful Italian restaurant in town, Cappetto's, and this is one of their signature dishes. I enjoyed this and told the waiter how wonderful it was. To my surprise the chef came to our table and gave me the simple recipe. This recipe is for 2; however, can be easily adapted for more. Any tube pasta will work great for this dish; penne, rigatoni, etc. Garnish with a couple of fresh jalapeno slices.
Provided by PaulaG
Categories Penne
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta as directed on the package, drain well.
- While the pasta is cooking, melt the butter in a large saute pan, add the sliced scallions and tomatoes; cook for a few minutes until onions are wilted and tomatoes warm.
- Stir in the sliced jalapenos, drained pasta and cheese, stirring to mix.
- When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.
- Serve with grated Parmesan cheese and a jalapeno slice or 2 for garnish.
Nutrition Facts : Calories 539.2, Fat 28.5, SaturatedFat 16.8, Cholesterol 127, Sodium 354.4, Carbohydrate 48.4, Fiber 3.8, Sugar 4.7, Protein 23.4
CHEESY SAUSAGE RIGATONI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
- Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
- To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
- When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.
RIGATONI ALLA ZOZZONA
Rigatoni alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of simple flavors - "neat" preparations where only a few ingredients shine - rigatoni alla zozzona (which translates to "a big mess") is more of a kitchen sink approach, marrying the ingredients of the four pastas (tomato sauce, black pepper, egg yolks, cheese and guanciale) with sausage. Rigatoni's sturdy tube shape provides the perfect vehicle to carry - and stand up to - the many components of the sauce.
Provided by Anna Francese Gass
Categories pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil. Once the water comes to a boil, cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain pasta.
- Meanwhile, prepare the sauce: Add the olive oil to a deep, large skillet and heat over medium-low. Add the guanciale in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp, about 5 minutes. Using a slotted spoon, remove guanciale to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.
- Increase heat to medium-high and stir the onion into the pan drippings, allowing it to soften, about 1 minute. Add the sausage and 1 teaspoon salt and break up the meat into small pieces. Cook, stirring occasionally, until the sausage has browned, about 5 minutes.
- Stir in the tomato paste, then the cherry tomatoes. Decrease heat to medium and stir in the wine. Cover the sauce with a lid and cook for 5 minutes.
- Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce. Allow the sauce to cook, uncovered, for 5 more minutes.
- In a small bowl, combine the egg yolks, ¼ cup cheese, the pepper and 1 tablespoon of the reserved guanciale drippings.
- Add the pasta and guanciale to the simmering sauce and stir to coat.
- Stir 2 tablespoons of the pasta water into the egg mixture. Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water if needed. Transfer the pasta to a serving dish and top with additional cheese, if desired.
More about "rigatoni isabella recipes"
CHEESY BAKED RIGATONI RECIPE (WITH BEEF) | KITCHN
From thekitchn.com
EASY SAUSAGE RIGATONI • SALT & LAVENDER
From saltandlavender.com
BAKED RIGATONI PASTA - SPEND WITH PENNIES
From spendwithpennies.com
CAPPETTO'S RIGATONI ISABELLA COPYCAT RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 2Calories 508 per serving
20+ RIGATONI PASTA RECIPES - THE FEATHERED NESTER
From thefeatherednester.com
5/5 (2)Total Time 30 minsCategory Main Course, DinnerCalories 547 per serving
COPYCAT CARBONE SPICY RIGATONI REVIEW - PARADE: ENTERTAINMENT, …
From parade.com
CAPPETTO'S RIGATONI ISABELLA COPYCAT RECIPE - RECIPEZAZZ.COM
From recipezazz.com
TUCKER CARLSON’S VULGAR, OFFENSIVE MESSAGES ABOUT COLLEAGUES …
From wsj.com
EASY RIGATONI RECIPES & MEAL IDEAS | HELLOFRESH
From hellofresh.com
BEST BAKED ZITI RECIPE - HOW TO MAKE BAKED ZITI - DELISH
From delish.com
RIGATONI RECIPES | TASTE OF HOME
From tasteofhome.com
RIGATONI RECIPES
From allrecipes.com
10 BEST RIGATONI RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RIGATONI RECIPES: 15 DELICIOUS PASTA DISHES YOU HAVE TO …
From tasteofhome.com
RIGATONI ISABELLA RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
SPICY SAUSAGE RAGù WITH SCISSOR-CUT NOODLES RECIPE | BON APPéTIT
From bonappetit.com
BAKED RIGATONI WITH BEEF RECIPE - PILLSBURY.COM
From pillsbury.com
BEST RIGATONI WITH SUMMER VEGETABLES RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
RIGATONI PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE 20 BEST RIGATONI RECIPES - GYPSYPLATE
From gypsyplate.com
VEGETARIAN GRILLING RECIPES FOR MEAT-FREE EATERS - REAL SIMPLE
From realsimple.com
HOW TO MAKE THE BEST CHEESY ITALIAN RIGATONI TORTA
From italianbellavita.com
NEW DRESS CODE FOR TEXAS AGENCY? CLOTHES MUST CONFORM TO …
From dallasnews.com
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #eggs-dairy #pasta #easy #european #beginner-cook #holiday-event #italian #cheese #stove-top #dietary #spicy #thanksgiving #pasta-rice-and-grains #penne #taste-mood #equipment #number-of-servings #presentation #served-hot
You'll also love