Rigatoni Risotto Style Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
• Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

Steps:

• Heat the vegetable broth to a simmer.
• Meanwhile, warm the oil in a saucepan over medium-low heat.
• When it's heated, add the onion and saute until it becomes transparent, about 5 minutes.
• Add the sage, thyme, and garlic and cook until the garlic begins to soften.
• Make sure that the onion and garlic do not brown.
• Add the rigatoni to the onion and garlic, and saute until thoroughly coated.
• Increase the heat to medium-high and add broth to a depth of about 1/2 inch.
• Cook, stirring frequently, until the broth is nearly gone, and then add more broth.
• The broth and the starch from the pasta should begin to cook down into a sauce.
• After cooking the pasta for about five minutes, add the carrots and the green beans.
• Cook as above, until the rigatoni is al-dente and the vegetables are cooked to your liking.
• Remove the pan from the heat and stir in the cheese.
• Season with salt and freshly ground pepper to taste.