Rotini With Spicy Tomato Sauce Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

Steps:

• Blend tomato sauce and cream cheese in blender until smooth.
• Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
• Stir in parsley.

Steps:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook until al dente and drain the pasta.
• In large skillet, heat the olive oil over medium heat.
• Add in the minced garlic and chopped onion. Cook until fragrant.
• Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
• Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
• Put in all the pasta in the skillet together with the sauce.
• Stir them together over low heat.
• Serve hot and sprinkle the finely chopped parsley as garnishing.
• Eat up and enjoy!

Steps:

• Cut tomatoes into large chunks; remove seeds. Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth. Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.
• Cook rotini according to package instructions until al dente in one or two pots of boiling water. Drain and serve while piping hot, with sauce either at room temperature or cold.
• Pass the cheese around.

Steps:

• Brown sausage well in a large saucepan.
• Drain off fat, then add onions and garlic and cook over lower heat until transparent but not browned.
• Add crushed tomatoes, Worcestershire sauce, Liquid Smoke, Tabasco sauce, oregano, thyme and chili powder; combine thoroughly and simmer together for at least 30 minutes.
• Serve with rotini.

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch nonstick skillet or 4-quart Dutch oven, cook beef, celery and onions over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Return to skillet.
• Stir in drained pasta and remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cheese.

Steps:

• Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.

Steps:

• Heat oil in a large pot over medium-high heat.
• Cook chorizo until slightly crispy.
• Add the onions and cook until translucent.
• Add the beef, salt, and pepper, cooking until no pink is showing.
• Pour in the tomato sauce, and cook until sauce thickens.
• Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated.
• Enjoy!

Steps:

• Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for rotini. Coarsely chop tomatoes and mince garlic. In a large bowl toss together tomatoes, garlic, thyme, vinegar, oil, and salt and pepper to taste. Marinate tomatoes 20 minutes. Cook rotini in boiling water until al dente and drain well in a colander. Add pasta to tomatoes and toss. Serve pasta sprinkled with ricotta salata.

Steps:

• 1) BLEND tomato sauce and cream cheese in blender until smooth. Set aside. 2) HEAT dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally. 3) STIR in parsley.