Rigatoni Martino Recipes
RIGATONI MARTINO
Make and share this Rigatoni Martino recipe from Food.com.
Provided by SLColman
Categories European
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame.
- Heat rigatoni in clean, boiling salted water until hot (about 30 seconds).
- Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce.
- Sprinkle romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency. Serve in a bowl.
- Top with Ricotta and green onions.
- Note: Tomato Cream Sauce - you can make your own spaghetti sauce or use jarred spaghetti sauce and add 1/2 cup heavy cream or half-and-half to the sauce. Heat through.
Nutrition Facts : Calories 533.8, Fat 16.2, SaturatedFat 8, Cholesterol 174.1, Sodium 585.4, Carbohydrate 41.5, Fiber 2.9, Sugar 5.1, Protein 53.9
CARRABBA'S ITALIAN GRILL RIGATONI MARTINO RECIPE
Provided by Terra
Number Of Ingredients 6
Steps:
- To serve: 1 cup grated ricotta salata (shredded to order) Green onions, sliced, to taste Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame. Heat rigatoni in clean, boiling, salted water until hot - about 30 seconds. Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce. Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency.
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