Rigatoni With Red Sauce And Parmesan Recipes

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.

Steps:

• Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
• Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
• Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.

Steps:

• Boil rigatoni noodles in salted water
• Heat up pasta sauce
• Top with parmesan

Steps:

• Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.