Rigatoni With Sausage And Tomato Cream Sauce Recipes

Steps:

• 1. Cook the pasta to al dente according to package directions; drain and rinse well.
• 2. Heat olive oil over medium high heat in a large skillet; add butter. Add the onion and saute just until it begins to caramelize. Remove sausage from the casings and add to onion mixture, breaking the sausage up with a spoon as it cooks. Continue cooking until sausage is lightly browned and cooked through. Add the garlic and continue cooking for another couple of minutes. Drain off fat.
• 3. To the sausage mixture, add the chicken broth and bring to a boil. Cook down about 2 minutes until broth has significantly reduced. Add the undrained tomatoes, bring to a boil and reduce heat to a medium simmer. Continue cooking for another 2 to 3 minutes. Add the cream, bring to a boil, reduce heat to medium simmer and cook for about 5 more minutes. Add the parsley, salt, pepper and Cajun seasoning, stir well and taste to adjust the seasoning as needed.
• 4. Add the drained and rinsed pasta to the sauce, stir and turn the heat down to low. Add in a large handful of Parmesan cheese and stir to incorporate. Just before servings, sprinkle a bit of additional Parmesan cheese on top of each plate of pasta.
• 5. Variation: For extra kick, substitute a can of Rotel tomatoes for the diced. To substitute fresh garden tomatoes, you'll probably need about 2 pounds, or about 2 cups of chopped, undrained tomatoes. Lighten this up by eliminating the butter and substituting milk or Greek yogurt for the heavy cream.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

Steps:

• Heat olive oil in heavy saucepan; add sausage and brown.
• Add onion and garlic; cook until the onion is translucent.
• Add tomato sauce, tomato paste, sugar, crushed fennel seed, and basil; stir and cook over moderate heat for 20 to 30 minutes.
• Bring 4 quarts of water to a boil in a large pot and add all the pasta at once; stir well.
• When the sauce is ready, put half-and-half in a bowl and add a little of the hot sauce to it to temper the milk. Add the milk to the rest of the sauce. When the rigatoni is cooked al dente, drain and put in large serving bowl. Add the sauce and stir to coat.
• Garnish with basil leaves and serve with fresh parmesan cheese.

Steps:

• In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
• With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
• Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes.
• Add the pepper, parsley, and cream.
• In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
• Drain the pasta and toss with the sauce. Serve with grated Parmesan.