COUNTRY RIGATONI RECIPE RECIPES

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CARMINE'S COUNTRY-STYLE RIGATONI RECIPE - FOOD.COM



Carmine's Country-Style Rigatoni Recipe - Food.com image

We ate in Carmine's restaurant recently and ordered this Rigatoni. They gave us a recipe card for the recipe and I thought I would share it as it was so good.

Total Time 25 minutes

Prep Time 0S

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons garlic, coarsely chopped
1/4 cup onion, thinly sliced
8 ounces fennel sausage, with casings removed
8 fresh basil leaves, chopped
2 tablespoons flat leaf parsley, chopped
18 ounces canned cannellini beans, rinsed and drained
2 cups chicken stock
1/4 cup unsalted butter
1 1/4 cups grated romano cheese
salt & freshly ground black pepper
2 tablespoons prosciutto, thinly sliced
12 ounces rigatoni pasta
8 -10 spears broccoli, each about 3-inch long

Steps:

  • In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the onions and cook the mixture for about 3 minutes, stirring occasionally, or until the onions are golden brown.
  • Add the sausage, basil, and parsley. Break up the sausage, using a wooden spoon or long-handled fork, and cook the mixture for 2 to 3 minutes or until the sausage is browned. Add the beans, chicken stock, and butter, raise the heat to high, and bring the sauce to aboil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper. Stir in the prosciutto and 1/2 cup of the cheese. Let the mixture simmer 2 minutes before removing it from the heat.
  • Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente.
  • Drain the pasta well. Bring the sauce to a boil. Add the pasta and broccoli to the sauce and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.

Nutrition Facts : Calories 1100.5, FatContent 47.1, SaturatedFatContent 19.2, CholesterolContent 141.8, SodiumContent 1314, CarbohydrateContent 122.9, FiberContent 28.5, SugarContent 17.1, ProteinContent 61.2

COUNTRY-STYLE RIGATONI RECIPE | MYRECIPES



Country-Style Rigatoni Recipe | MyRecipes image

Sausage, escarole, and white beans join chunky rigatoni in a garlicky broth slightly thickened with Parmesan. Don't stir too much after adding the beans, or they'll break up.

Provided by MyRecipes

Yield 4

Number Of Ingredients 10

1 tablespoon cooking oil
1 pound mild or hot Italian sausage
3 cloves garlic, minced
2 cups canned low-sodium chicken broth or homemade stock
1 head escarole, torn into 2-inch pieces (about 2 quarts)
1 cup drained and rinsed canned cannellini beans (from one 15-ounce can)
? cup grated Parmesan, plus more for serving
½ teaspoon salt
¼ teaspoon fresh-ground black pepper
¾ pound rigatoni

Steps:

  • In a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When the sausage is cool enough to handle, cut it into slices.
  • Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, and pepper and simmer 1 minute longer.
  • Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes. Drain and toss with the sauce. Serve with additional Parmesan.
  • Best Beans: Many canned beans are overcooked during processing to the point of mush. We find, though, that the Goya company consistently delivers a nice firm bean that holds up to reheating without falling apart.
  • Wine Recommendation: This simple country-style pasta will be right at home with a rustic red from Italy. Go for a flavor-packed but surprisingly inexpensive Salice Salentino from Apulia, the hot, sunny heel of Italy's boot.

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