Spicy Rigatoni Bake Recipes

Steps:

• Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. Add in crumbled sausage meat and cook until completely browned. Add in tomatoes and bring to a simmer. Cook about 5 minutes until sauce begins to thicken and add cream. Return to a rapid simmer. Season to taste with salt and pepper. Add cooked Rigatoni and reserved liquid. Return to simmer and sprinkle with parsley and Parmesan. Serve with extra Parmesan cheese and black pepper.

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

Steps:

• 1. Preheat the oven to 350°F. Lightly oil a 9x13x2-inch baking dish.
• 2. Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl.
• 3. Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices.
• 4. Bake until the cheese is melted and the pasta is heated through, about 20 minutes.

Steps:

• Preheat oven to 400 degrees celcius.
• In a heavy skillet, heat oil over medium-high. Cook onions, stirring occasionally, for 5 minutes.
• Add red pepper, garlic, and fennel seeds. Reduce heat to medium and cook for 10 minutes or until onions are soft and golden.
• Transfer to bowl.
• Remove sausage from casings and brown the crumbled sausage meat, about 8 minutes.
• Drain off the fat.
• Stir in pasta sauce and vinegar.
• Return vegetable mixture to the pan. Reduce heat to medium-low and simmer for 15 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta for about 8 minutes, or until tender but firm.
• Drain, reserving 1 cup of the cooking water.
• Combine mozzarella and parmesan cheese, set 1 cup aside.
• Stir remaining cheese into pasta mixture.
• Pour into 13X9 inch glass baking dish, pressing pasta to submerge.
• Sprinkle with reserved cheese and parsley.
• Bake, covered, in oven for 30 - 45 minutes, uncover and continue for another 15 minutes or until golden.
• To make ahead: let cool in refrigerator, cover and refrigerate for up to one day. Or, overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.

Steps:

• In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
• Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
• Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
• To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
• Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

Steps:

• Add the pasta to a large pot of heavily salted boiling water. Cook according to the package instructions.
• In a large Dutch oven over medium heat, melt the butter. Add the onion and shallot and cook, stirring occasionally, for 2 minutes. Add the garlic. Continue to cook, stirring, until the onion is translucent, an additional 2 to 3 minutes. Stir in the tomato paste and chile paste and cook until the tomato paste begins to caramelize and slightly stick to the pot, 2 to 3 minutes. Deglaze the pot with the vodka, releasing all the flavorful bits from the bottom. Continue to cook for 1 more minute. Add the heavy cream and stir to combine. Remove from the heat.
• Reserve 1/2 cup of the pasta water for later use, then drain the pasta. Add the pasta directly to the pot of sauce and toss to combine. Add 1/4 cup of the pasta water and 1/4 cup of the cheese. Continue to mix, slowly adding more pasta water as needed a splash at a time, until the desired sauce consistency is achieved. (Discard any remaining pasta water.) Top with fresh basil and more cheese.