Best Rigatoni With Spicy Sun Dried Tomato Sauce Recipes

Rigatoni With Sun-Dried Tomatoes image

Provided by LexingtonMom

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
4 tablespoons butter
1/4 lb prosciutto ham, julienned
1 zucchini, julienned
1 teaspoon green chili, diced
1 cup chopped onion
1 tablespoon garlic, minced
1 (16 ounce) can diced tomatoes
1 lb rigatoni pasta
3 tablespoons grated parmesan cheese
4 sun-dried tomatoes packed in oil, diced well
salt and pepper
1/2 cup cream
1/2 teaspoon red pepper flakes

Steps:

Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.
Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.
Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).
To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
When sauce is hot, pour over pasta and toss.

Nutrition Facts : Calories 492.4, Fat 20.6, SaturatedFat 9.3, Cholesterol 99.6, Sodium 290.6, Carbohydrate 64.6, Fiber 4.5, Sugar 6.1, Protein 13.8

Rigatoni With Sun-Dried Tomato and Fennel Sauce image

Provided by DeidreJane

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

kosher salt
2 tablespoons extra virgin olive oil
1 cup chopped fennel (about half a medium bulb)
2 medium garlic cloves, very coarsely chopped
1 cup heavy cream
1 cup low sodium chicken broth
1/3 cup drained sun-dried tomato packed in oil, very coarsely chopped
1/4 teaspoon crushed red pepper flakes
1 tablespoon Pernod (optional)
1 lb dried rigatoni pasta

Steps:

Heat the olive oil in a 10- to 11- inch straight sided saute pan over medium heat. Add the fennel and garlic, and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 minutes.
Stir in 1 cup water and the cream, low-salt chicken broth, sun-dried tomatoes, red pepper flakes and 1 teaspoon salt. Bring to a boil, reduce the heat and simmer briskly uncovered, until the tomatoes are plump and soft, about 15 minutes.
Remove from the heat and stir in the Pernod if using. Let cool slightly, then puree in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt and keep hot.
Bring a large pot of well-salted water to a boil. Cook the rigatoni until just barely al dente, 1-2 minutes less than the package instructions. Drain well and return to the pot. Add the sauce and toss over medium-low heat for a minute or two so the pasta finishes cooking and absorbs some of the sauce.

Nutrition Facts : Calories 740.8, Fat 35.5, SaturatedFat 16.3, Cholesterol 177.3, Sodium 100.4, Carbohydrate 87.8, Fiber 5, Sugar 2.3, Protein 19.4

Rigatoni with Spicy Sun-Dried Tomato Sauce image

Provided by Jennifer Parisi

Yield Serves 4

Number Of Ingredients 8

1 pound rigatoni
1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1 tablespoon oil reserved
1 tablespoon minced garlic
1 29-ounce can ready-cut tomatoes
1/2 cup Kalamata olives, pitted, chopped
1 cup fresh chopped basil
1 cup crumbled feta cheese(about 4 ounces)
3/4 cup freshly grated Parmesan cheese (about 2 ounces)

Steps:

Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.