Best Riggies With Charred Tomatoes Sausage Kale And Ricotts Recipes
CHICKEN RIGGIES
Rigatoni cooked with cream and cream cheese spells comfort when combined with chicken marinated in sherry and garlic. - Jackie Scanlan, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings (1-3/4 cups each).
Number Of Ingredients 19
Steps:
- In a large bowl or dish, combine sherry, oil, garlic and oregano. Add chicken and turn to coat. Refrigerate 1 hour., Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan., In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through., Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese., Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine.
Nutrition Facts : Calories 658 calories, Fat 28g fat (15g saturated fat), Cholesterol 118mg cholesterol, Sodium 514mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 4g fiber), Protein 35g protein.
CHEF JOHN'S CHICKEN RIGGIES
This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
- Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
- Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
- Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.
Nutrition Facts : Calories 1051.4 calories, Carbohydrate 110.2 g, Cholesterol 167.2 mg, Fat 41 g, Fiber 8.1 g, Protein 56.4 g, SaturatedFat 15.1 g, Sodium 1001.8 mg, Sugar 16.7 g
RIGGIES WITH CHARRED TOMATOES, SAUSAGE, KALE AND RICOTTS RECIPE
Provided by á-73040
Number Of Ingredients 12
Steps:
- Bring large pot of water to a boil for rigatoni. Preheat broiler. Arrange tomatoes on baking sheet. Drizzle with olive oil, salt and pepper, toss. Place under broiler and char until they burst. Heat deep skillet over med high heat, add olive oil. Add sausage, brown. Add onion and garlic, season with salt and pepper, stir for a few minutes. Deglaze with vermouth. Add kale to pan to wilt. Add charred tomatoes crushing as you put them in to sauce. Cook pasta. Reserve a mug of cooking water. Drain pasta, toss with sauce and cooking water. Place in bowl, top with ricotta, drizzle with olive oil, shred Parmesan cheese on top and serve.
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