RIGATONI ARRABBIATA RECIPES

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
• Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
• Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.

Steps:

• 1.

  Bring a large stockpot of lightly salted water to a boil over high heat. Cook rigatoni according to package directions; drain and set aside.

• 2.

  Heat olive oil in a large skillet over medium-high heat. Add onions; cook 2 to 3 minutes or until slightly softened. Add Italian sausage, breaking up large pieces with a wooden spoon. Cook until sausage is browned, about 5 to 7 minutes.

• 3.

  Deglaze pan with Pinot Grigio, scraping up any browned bits from the pan. Stir in Arrabbiata pasta sauce, water, and basil. Add heavy cream all at once and whisk into sauce. Reduce heat to medium-low and cook 10 minutes or until sauce begins to thicken.

• 4.

  Meanwhile, in a separate large skillet over medium-high heat, saute mushrooms with salt until softened, about 5 minutes. Add mushrooms to pasta sauce. Continue cooking for an additional 5 to 10 minutes.

• 5.

  Stir in cooked pasta until well combined and heated through. Stir in cheese until melted. Divide pasta between 6 serving plates and garnish with additional basil, shaved Pecorino Romano, and crushed red pepper, if desired.