BOWL OF RIGATONI RECIPES

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VODKA RIGATONI RECIPE | ALLRECIPES



Vodka Rigatoni Recipe | Allrecipes image

Rigatoni with a tomato cream sauce. Can be frozen.

Provided by ANGCHICK

Categories     World Cuisine    European    Italian

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 14

¼ pound chopped prosciutto
2 cups heavy cream
1 (28 ounce) can crushed tomatoes
1 fluid ounce vodka
1 (7 ounce) jar roasted red peppers
2 tablespoons chopped fresh parsley
2 teaspoons garlic powder
1?½ teaspoons white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
? teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 pound rigatoni pasta
¼ cup green peas

Steps:

  • Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
  • Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
  • Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
  • Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

Nutrition Facts : Calories 557.5 calories, CarbohydrateContent 53.5 g, CholesterolContent 102.8 mg, FatContent 31.1 g, FiberContent 4.4 g, ProteinContent 17.6 g, SaturatedFatContent 17.5 g, SodiumContent 1214.3 mg, SugarContent 3.3 g

BAKED RIGATONI | MARTHA STEWART



Baked Rigatoni | Martha Stewart image

This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.

Provided by Martha Stewart

Categories     Casserole Recipes

Number Of Ingredients 12

3 tablespoons olive oil
2 large cloves garlic, finely chopped
1 small onion, finely chopped
1 can (6-ounce) tomato paste
2 cans (28-ounce) unpeeled crushed tomatoes in puree
1 teaspoon sugar
1 tablespoon coarse salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 pound rigatoni
2 pounds sweet Italian sausage, casings removed
1 1/2 pounds whole-milk ricotta cheese
1 pound mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.
  • Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.
  • In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.
  • In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.
  • To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.

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