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Archive for the ‘Rigatoni’ Category

Serves 4

  • 4 cups rigatoni pasta (8 oz), uncooked
  • 1 lb Italian sausage, cut into chunks
  • 1 medium red onion, sliced
  • 1/4 cup tomato paste
  • 1/4 cup Sun-Dried Tomato Vinaigrette dressing
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  1. Cook pasta as directed on package. 
  2. Meanwhile, brown sausage in large nonstick skillet; drain.  Stir in onions and tomato paste; cover.  Cook 15 minutes or until onions are tender and sausage is cooked through (170°F), stirring occasionally.  Stir in dressing. 
  3. Toss sausage mixture with pasta.  Sprinkle with parsley and cheese.
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Serves 4

  • 3/4 lb rigatoni pasta
  • 4 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, finely chopped
  • 1 large yellow pepper, seeded, cut into 1 inch strips
  • 1 large red pepper, seeded, cut into 1 inch strips
  • 1 large orange pepper, seeded, cut into 1 inch strips
  • 1 can (15 1/2 oz) cannelloni beans, rinsed, drained
  • 1/4 cup vegetable broth
  • 1/4 cup white wine
  • 1 tsp red wine vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 (5 oz) bag baby spinach leaves
  • 1/2 cup grated Parmigiano-Reggiano cheese
  1. Bring a large pasta pot of salted water to a boil, add rigatoni and cook about 9 minutes, or until pasta is very al dente (it will finish cooking in the sauce).  Drain pasta, reserving 1 cup of cooking water. 
  2. Meanwhile, in a large, deep skillet, melt 2 tbsp of the butter in the olive oil over medium-high heat.  Add onion and garlic; sauté 2 to 3 minutes, until fragrant.  Add peppers and sauté 3 minutes.  Add beans, broth, wine, vinegar, salt and pepper; cover skillet and simmer over low heat 8 minutes, until peppers are tender. 
  3. Uncover; stir in pasta and reserved cooking water.  Cover; cook 4-6 minutes longer, until pasta is al dente and sauce thickens slightly.  Add spinach; toss until just wilted.  Add remaining 2 tbsp butter and 1/4 cup of the cheese, and toss.  Transfer to a large pasta bowl.  Top with remaining cheese. 

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