LARGE RIGATONI RECIPES

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RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE) | ALLRECIPES



Rigatoni al Segreto (Rigatoni with Secret Sauce) | Allrecipes image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine    European    Italian

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield four small or two large portions

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, CarbohydrateContent 57.9 g, CholesterolContent 48.1 mg, FatContent 33 g, FiberContent 4.5 g, ProteinContent 17.7 g, SaturatedFatContent 12.9 g, SodiumContent 1431.4 mg, SugarContent 3.8 g

BEST STUFFED RIGATONI RECIPE - HOW TO MAKE STUFFED RIGATONI



Best Stuffed Rigatoni Recipe - How To Make Stuffed Rigatoni image

Stuffed rigatoni is wayyy different than ravioli or tortellini, and it's worth it...a thousand times over. We promise you, it's way easier than it sounds.

Provided by Lauren Miyashiro

Categories     low sugar    nut-free    vegetarian    weeknight meals    dinner    main dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 11

3/4 lb.

rigatoni

Kosher salt

1

(16-oz.) container ricotta

1/2

(10-oz.) box frozen spinach, thawed, wrung out, and chopped

2

cloves garlic, minced

1

egg

1/2 c.

grated Parmesan, plus more for sprinkling

Crushed red pepper flakes

Zest of 1 lemon

1

(32-oz.) jar marinara

1 1/2 c.

shredded mozzarella

Steps:

  • Preheat oven to 350°. Grease a large rimmed baking sheet with cooking spray or oil. In a large pot of boiling salted water, cook rigatoni according to package instructions until al dente. Drain, then scatter on prepared baking sheet. In a large bowl, mix together ricotta, spinach, egg, Parmesan, garlic, and lemon zest. Season with salt and a big pinch of red pepper flakes. Transfer mixture to a piping bag or a large resealable plastic bag and snip one corner.  Spread a layer of sauce into bottom or large skillet or medium baking dish. Fill each rigatoni with ricotta mixture then place on top of sauce in concentric circles in an even layer. Top with more sauce and mozzarella. Place another layer of filled rigatoni on top then spread more sauce on top. Sprinkle with Parmesan. Bake until top is crispy and sauce is bubbling, about 30 minutes.

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