Best Tomato Sauce And Rigatoni Recipes

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)

Steps:

• Preheat oven to 350°F.
• In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
• Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
• Add sauce to pasta and toss to coat.
• In a baking dish, arrange pasta and cheese in layers, ending with cheese.
• Pour melted butter over all.
• Bake, covered, for 15 minutes.
• Uncover, and bake for another 15 minutes.
• To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
• To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA, AND PARMESAN

Steps:

• Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.

RIGATONI WITH SAUSAGE AND ROASTED RED BELL PEPPER TOMATO CREAM SAUCE

Steps:

• 1) remove sausage from casings; crumble and brown them in large, heavy cast iron enamled pot. when done, remove sausage and set aside. 2) using a pair of long tongs, roast peppers over gas flame until skins are slightly charred. set aside to cool. 3) Once peppers have cooled, pull skins off and dice fine, removing stem and seeds. 4) heat same pot you cooked sausage in over medium high flame. add 2 tbs of butter and i tb oil. when butter starts to bubble, add onion. Reduce heat to medium low. Stir until translucent, then add garlic. when garlic starts to turn pale gold, add 1/3 of diced pepper. Continue stirring for another minute or two, then add sausages and can of tomatoes. add about 1/2 cup of wine, and return heat to medium high. stir occaisionally. 5) start boiling water for rigatoni. 6) put remaining diced peppers in food processor with cream. puree. set aside. 7) when sauce has reduced (about 30 minutes) put pepper cream sauce in. stir and return heat to medium high. after 5 minutes, turn heat to low, add 2/3 of parm reg and mix in. 8) drain pasta and toss with sauce and remaining tb of butter. correct for salt. serve at once with the rest of parm reg on the table.

RIGATONI WITH TOMATO, BASIL, AND MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.
• Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)
• Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.

RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE

Steps:

• In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
• With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
• Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes.
• Add the pepper, parsley, and cream.
• In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
• Drain the pasta and toss with the sauce. Serve with grated Parmesan.

RIGATONI WITH SHRIMP IN TOMATO AND FETA SAUCE

Steps:

• In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
• In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.

RIGATONI WITH SWEET SAUSAGE AND TOMATO SAUCE

Steps:

• Romove the sausage from the casings and chop the meat fine.
• In a large pot, heat the oil over medium heat.
• Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.
• Add the wine and bring to a simmer.
• Cook until most of the wine evaporates.
• Stir in the tomatoes and salt and pepper to taste.
• Bring to a simmer.
• Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, about an hour and a half.
• Stir in the basil.
• Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat.
• Add the rigatoni and some salt.
• Cook, stirring occasionally until the rigatoni is al dente, tender yet still firm to the bite.
• Drain.
• In a large heated serving bowl, toss the rigatoni with the sauce.
• Serve with the grated cheese.

RIGATONI WITH RED PEPPERS AND ROASTED GARLIC-TOMATO CREAM SAUCE

Steps:

• Pre-heat oven to 425 degrees. In a large mixing bowl, add 1 can of whole peeled tomatoes and 3/4 of liquid inside. Crush tomatoes gently in your hands. Then smash six cloves of garlic with blunt end of your knife and toss into bowl. Peel one yellow onion and cut into large chunks before adding to bowl. Next, chop one vine-ripened tomato into large chunks and toss into bowl. Then add 1/2 cup olive oil and season with 1 teaspoon oregano, 1 teaspoon crushed red chili flakes, 2 teaspoons salt, and 1 teaspoon black pepper. Add 1/2 tablespoon sugar, and 1/2 tablespoon balsamic vinegar, and mix well until all ingredients are coated with oil. Then pour into large roasting pan and roast in 425 degree oven for about 45-50 minutes or until slightly charred. In the meantime, bring about six to seven cups of water to a boil in a large pot. Season liberally with salt (about 3 to 4 teaspoons). Add 3 cups of rigatoni pasta and boil for about 10-12 minutes or until al dente. While pasta is boiling, thinly slice kielbasa sausage (about 1 cup), and 1 red bell pepper and set aside. Then drain cooked pasta in a colander and drizzle with olive oil to prevent sticking. Set aside. Once tomato sauce has roasted, transfer ingredients to a blender or food processor and add a handful of basil leaves. Process until smooth and creamy, then reserve. In a large wok or pot, over medium high heat, add 1 tablespoon of olive oil. Toss in sliced red peppers, season with a pinch of salt, and cook for three to five minutes before adding kielbasa. Toss well and cook until peppers have softened and kielbasa has browned. Then add pasta and toss well before folding in the roasted garlic-tomato sauce. Add 1/4 cup grated parmesan and toss, then sprinkle one extra tablespoon parmesan and a handful of chopped basil over the top. Serve immediately.

RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE

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.

RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA AND PARMESAN

Steps:

• Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
• Add garlic; stir 1 minute.
• Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes.
• Drain drippings from pot.
• Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil.
• Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
• Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing.
• Cook pasta until al dente, drain.
• Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes.
• Season with salt and pepper to taste.
• Transfer to serving bowl or dinner plates and sprinkle with parmesan.

RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE RECIPE

Steps:

• Bring a large pot of well-salted water to a boil. Meanwhile, heat the olive oil in a 10-11 inch straight sided saute pan over M 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, chicken broth, sun-dried tomatoes, pepper flakes, and 1 tsp. 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 and 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. Cook the rigatoni until just barely al dente, 1 to 2 minutes less than 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 finished cooking and absorbs some of the sauce.

RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE

Steps:

• In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes. In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook until fragrant, stirring, about 30 seconds. Increase the heat to moderate. Add the cauliflower, tomatoes, raisins, water, and salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 10 minutes. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan, and pepper. Serve with additional Parmesan.

TOMATO SAUCE AND RIGATONI

Steps:

• Heat oil in a heavy based saucepan. Add the onion and cook for 3 mins, stirring. Add garlic, season and cook for 2 mins more.
• Add toms and bring to the boil, reduce the heat to a simmer and cook for 10 mins, stirring.
• Use a knife to split open the sausages, then squeeze out the meat. Tip into a separate frying pan. Cook for 5 mins, breaking up the sausage meat with the back of a wooden spoon. Stir in the fennel seeds and cook for 5 mins more until the meat is cooked through and golden brown. Pour over the tomato sauce and leave to simmer while you cook the pasta in a pan of boiling water.
• Drain the pasta reserving a little of the water. If the sauce looks dry add a little of water then serve the sausage sauce spooned over the pasta. Sprinkle with basil.

RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE

Steps:

• FOR PINE NUTS: In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree F oven for 5 to 10 minutes.
• FOR CAULIFLOWER AND TOMATO SAUCE: In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook until fragrant, stirring, about 30 seconds. Increase the heat to moderate. Add the cauliflower, tomatoes, raisins, water and salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 10 minutes.
• FOR PASTA: In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
• TO SERVE: Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan and pepper. Serve with additional Parmesan.