Best Rigatoni With Creamy Tomato Sauce Recipes

Rigatoni With Creamy Tomato Sauce image

Provided by Mamablowfish

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 lb mild Italian sausage
2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, minced
2 medium tomatoes, peeled seeded and chopped
1/2 cup canned tomato sauce
1/2 dry white wine
1/2 teaspoon salt
1/2 lb rigatoni pasta (about 2 1/2 cups) or 1/2 lb mostaccioli pasta (about 2 1/2 cups)
1/2 cup peas (fresh or frozen)
1/2 cup whipping cream
parmesan cheese, grated

Steps:

Remove casings from sausages and crumble meat.
in a deep, heavy frying pan and over medium low melt the butter.
Add sausage and onion and cook slowly, stirring until lightly browned.
Add in garlic, tomatoes, tomato sauce, wine and salt.
Increase heat to medium and bring to a boil.
Cover, reduce heat and simmer 15 minutes.
Cook rigatoni in salted water according to directions, drain and keep warm.
Mix peas and cream into sausage sauce.
Increase heat to medium high and cook stirring until sauce boils all over in large shiny bubbles and has thickened slightly.
Spoon over rigatoni and mix lightly.
Top with parmesan cheese.

Nutrition Facts : Calories 516.2, Fat 27.3, SaturatedFat 13.9, Cholesterol 120.1, Sodium 862.1, Carbohydrate 52.5, Fiber 4.5, Sugar 6.2, Protein 16.4

Rigatoni With Creamy Tomato and Sausage Sauce image

Provided by harleypapa

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb italian hot sausage
1 small onion (finely chopped)
2 garlic cloves (chopped)
4 roma tomatoes (diced)
16 ounces tomato sauce
8 ounces dry white wine
8 ounces half-and-half
1 tablespoon dried basil
2 tablespoons olive oil
cornstarch (if wanted for thicker sauce)
rigatoni pasta, shells
grated parmesan cheese

Steps:

Take a large deep fry pan and put in the olive oil and put on medium heat. Remove the casings from sausage and crumble the meat into the fry pan along with the chopped onions and cook slowly until sausage is lightly browned then drain.
Add the tomato sauce, wine, garlic,and diced tomatoes. Turn heat up to medium high and bring mixture to boil. Cover, reduce heat and simmer for 1/2 hour.
Turn heat back up to medium high and add the half and half. Bring mixture to slight boil. If you want thicker sauce mix corn starch with water and then add to sauce stirring in to desired thickness. Turn down heat and let simmer while you cook your rigatoni shells according to package directions.
Drain shells well. Serve individual serving of noodles with sauce spooned over. Top with parmesan cheese if desired.

Nutrition Facts : Calories 930.9, Fat 74.1, SaturatedFat 25.1, Cholesterol 184.8, Sodium 2076.1, Carbohydrate 17.4, Fiber 3, Sugar 7.9, Protein 38.4

Tomato Cream Sauce With Rigatoni image

Provided by HotMitts

Time 2h

Yield 3 big pasta bowls, 20 serving(s)

Number Of Ingredients 15

4 -5 slices bacon, chopped into small pieces (6oz)
2 large onions, diced
1/2 cup white wine
1/4 cup extra virgin olive oil
3 tablespoons garlic, chopped (I often use entire head)
1/2-1 teaspoon crushed red pepper flakes
106 ounces san marzano tomatoes
1 tablespoon sugar
10 fresh basil leaves
1 tablespoon kosher salt
1 teaspoon black pepper, fresh ground
1/2 cup vodka
1 cup parmesan cheese, fresh grated
1 pint heavy cream
1 lb rigatoni pasta, cooked al dente

Steps:

In large pot cook bacon and onion until bacon close to well browned and onion soft. About 8-10 minutes.
While bacon and onion are cooking crush tomatoes by hand in large bowl.
Deglaze pot with wine over high heat. Scrape bottom of pot to get all the brown goodness off. Continue until wine is evaporated.
Add oil, garlic and red pepper flakes to bacon and onion. Cook 1 minute.
Then add tomatoes, sugar, basil, salt, and pepper to pot. Bring to boil.
Then lower heat to med; simmer 1 hour uncovered.
Add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly. Taste for seasonings.
Keep heat on low until ready to serve.
Pour several ladles sauce over hot pasta in a big bowl. Give it time to absorb a bit before serving.
Serve with freshly grated Parmesan and crusty garlic bread to sop up all that beautiful sauce.