RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
GRILLED CHICKEN RIGATONI WITH PESTO ALFREDO SAUCE
This is one of my favorites. Great with a crusty loaf of french bread! Would also be tasty with shrimp or scallops instead of the chicken. You can adjust the amount of red pepper flakes to your liking. The cooking time is for the rigatoni. I give directions for grilling the chicken with an indoor grill, but you can grill or cook the chicken any way you prefer.
Provided by ChipotleChick
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
- Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
- Melt the butter in a medium saucepan over medium heat.
- Slowly whisk in the flour until smooth and pasty.
- Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
- Add the sundried tomatoes.
- Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
- Add the pesto sauce and mix well.
- Sprinkle the parmesan in, and whisk.
- Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
- Remove from heat, and add salt to taste.
- Pour over rigatoni, mix and serve!
RIGATONI WITH PESTO CREAMY SAUCE
Make and share this Rigatoni with pesto creamy sauce recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 60 Mins
Time 44m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- For the pesto sauce-------------.
- Microwave oil on high for 2 minutes uncovered.
- Add garlic.
- Microwave on medium for 2 minutes uncovered.
- Add tomatoes, chilli flakes, oregano, basil and black pepper.
- Mix.
- Microwave on high for 4 minutes covered.
- Allow standing time of 2 minutes.
- Cool the mixture.
- Blend walnuts to a powder in a mixer.
- Add the cooked tomato mxture.
- Microwave the above mixture with cream, milk and salt for 4 minutes uncovered.
- For pasta cooking-------------.
- Microwave in a deep glass dish, water with 1 tbsp oil on high for 5 minutes uncovered.
- Place wooden spoon in the glass dish while doing so.
- Add Rigatoni.
- Mix and microwave on high for 11 minutes uncovered.
- Stir once in between.
- Add salt.
- Microwave for 2 more minutes.
- Drain off excess water.
- Shower pasta with cold water.
- Drain again.
- Keep aside.
- To serve-------------.
- Microwave pesto creamy sauce alongwith the cooked Rigatoni on medium-high for 4 minutes uncovered.
- Serve hot garnished with grated cheese, chopped tomato, chopped cilantro accompanied by soup.
Nutrition Facts : Calories 948.3, Fat 82.2, SaturatedFat 23.9, Cholesterol 133, Sodium 1321, Carbohydrate 41.6, Fiber 5.2, Sugar 5, Protein 17.4
RED PESTO RIGATONI
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Provided by Molly Baz
Categories Bon Appétit Dinner Lunch Pasta Anchovy Garlic Walnut Peanut Free Chile Pepper Parmesan
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.
- Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and ½ tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
- Add butter, then pasta and ½ cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.
- Do Ahead: Pesto can be made 5 days ahead. Cover and chill.
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