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Rigatoni recipes - 41 recipes

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Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you

  • ONE WHOLE RACK (ABOUT 4 POUNDS) PORK SPARE RIBS
  • SALT
  • FRESHLY GROUND PEPPER
  • 1/4 CUP EXTRA VIRGIN OLIVE OIL
  • 2 LARGE YELLOW ONIONS, SLICED (ABOUT 3 CUPS)
  • 8 GARLIC CLOVES, PEELED
  • 6 PICKLED CHERRY PEPPERS, STEMMED, SEEDED AND QUARTERED
  • TWO 35-OUNCE CANS ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO) WITH THEIR LIQUID, SEEDED AND CRUSHED
  • 2 BAY LEAVES
  • 6 SPRIGS FRESH THYME
  • 2 TO 3 CUPS HOT WATER, OR AS NEEDED
  • 1 POUND RIGATONI
  • 1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
  • 2/3 CUP FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE, PLUS MORE FOR PASSING, IF YOU LIKE
  • Lidia’s Italian-American Kitchen
0/5 (0 Votes)

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1. Bring 4 quarts water to boil in large pot

  • 1 pound rigatoni
  • Salt and pepper
  • 1 pound hot or mild Italian sausage, casings removed
  • 2 shallots, minced
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 3/4 cup chicken broth
  • 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
  • 1/4 cup finely chopped chives
0/5 (0 Votes)

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Nutritional Analysis per Serving Calories 896 Sodium 870mg Total Fat 40g Total Carbohydrate 91g Saturated Fat 17g D

  • 1 Lb Rigatoni pasta
  • 1 Lb Fresh Tomatoes, diced
  • 1 Lb Fresh mozzarella diced
  • 4 Cloves garlic
  • 3 Leaves Fresh basil
  • 4 Tbs EV olive oil
  • Salt, black pepper and Peperoncino
0/5 (0 Votes)

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Heat the olive oil in a frying pan

  • 2 tbsps. olive oil
  • 4 ounces chicken cut into strips
  • 1 c broccoli florets
  • 1 slice of lemon
  • 1/4 tsp. crushed garlic
  • 1/4 c chicken broth
  • 3/4 c heavy cream
  • 2 c rigatoni,cooked to desired doneness
3.7/5 (70 Votes)

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Cook pasts, drain, reserving 1 cup water Meanwhile, in large skillet over medium hear, cook bacon until crisp Remov

  • 12 oz Rigatoni
  • 5 slices bacon, coarsely chopped
  • 1 medium onion, chopped
  • 1 cup part-skim ricotta cheese
  • 1/2 cup chopped fresh parsley
  • 1/4 cup grated parmesan cheese
  • 3/4 tsp salt
  • 1/4- 1/2 tsp crushed red pepper
  • Fresh oregano, optional garnish
0/5 (0 Votes)

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Directions Set a pot of water to boil

  • Ingredients
  • 1 16-oz. box rigatoni pasta
  • water for boiling
  • 2 boneless, skinless chicken breasts
  • 6-8 stalks asparagus
  • salt and pepper
  • desired seasonings for chicken and asparagus
  • 1 19.8-oz. container Scarpetta Tuscan Vodka sauce (use all or use half depending on how much sauce you like)
  • olive oil (enough for sauteing)
  • Parmesan cheese, shredded
  • Directions
0/5 (0 Votes)

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So you couldn't resist buying that big jar of sun-dried tomatoes-but now that you're home, you're not sure what to ...

  • Kosher salt
  • 2 Tbs. extra virgin olive oil
  • 1 cup chopped fennel (about 1/2 medium bulb)
  • 2 medium cloves garlic, very coarsely chopped
  • 1 cup heavy cream
  • 1 cup lower salt chicken broth
  • 1/3 cup drained oil-packed sun dried tomatoes, very coarsely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1 Tbs. Pernod (optional)
  • 1 lb. dried rigatoni
0/5 (0 Votes)

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For the Pesto: In a food processor, mince the garlic and the basil with the salt

  • Pesto:
  • 2 cloves garlic, chopped
  • 1 1/2 cups packed fresh basil leaves
  • 3/4 tsp. salt
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/2 cup parmesan cheese
  • 1 Tbs. butter, at room temperature
  • 3/4 lb. rigatoni
  • 1 lb. tomatoes, about 2, seeded and chopped
0/5 (0 Votes)

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Fill a stock pot or other large pot three-quarters full with water and heat over high

  • Kosher salt
  • 1 medium onion
  • 4 garlic cloves
  • 4 oz. Parmesan cheese
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 4.5-oz. tube double-concentrated tomato paste
  • ½ tsp. crushed red pepper flakes
  • 2 oz. vodka
  • ¾ cup heavy cream
  • 1 lb. rigatoni
  • Basil leaves (for serving)
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To serve: 1 cup grated ricotta salata (shredded to order) Green onions, sliced, to taste Place tomato cream ...

  • 28 ounces tomato cream sauce
  • 1 1/3 cup mushrooms, sautéed
  • 40-48 pieces sun-dried tomatoes, sliced
  • 4 (8 ounce) grilled chicken breast, cut into 6 equal strips
  • 9 cups cooked rigatoni pasta
  • 2 cup grated Romano cheese
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This is an absolutely delish casserole

  • Sauce:
  • 1 tbsp (15 mL) canola oil 500 g good-quality Italian sausage, mild or hot
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp (15 mL) chopped fresh thyme
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 1 tsp (5 mL) dried oregano pinch or more of hot pepper flakes
  • few glugs of red wine
  • 1 can (28 oz/796 mL) crushed tomatoes
  • small handful of cherry tomatoes, cut in half
  • 1 tbsp (15 mL) honey
  • salt and pepper to taste
  • Filling:
  • 1 500g tub of ricotta cheese (not low fat) 1 egg
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1/4 cup (60 mL) chopped fresh basil pinch hot pepper flakes
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 tbsp (15 mL) olive oil
  • 1 bunch Swiss chard or spinach
  • chopped salt and pepper
  • 3 cups (750 mL) shredded mozzarella
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Bring a large pot of salted water to a boil

  • Kosher salt
  • 12 ounces rigatoni
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces Canadian bacon, chopped
  • 1 small onion, sliced
  • 1/2 head Savoy cabbage, roughly chopped (about 10 cups)
  • Freshly ground pepper
  • 1/4 cup chopped fresh parsley
  • 4 ounces fontina cheese, cut into small cubes
  • 1/2 cup grated parmesan cheese
0/5 (0 Votes)

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Rigatoni With Cabbage and Fontina Braised Pork Ribs with Rigatoni