Rigatoni recipes - 41 recipes
More Rigatoni recipes
Braised Pork Ribs with Rigatoni
By gaydubbs
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
Rigatoni with Sausage and Chives - CC
By á-48655
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
Rigatoni alla Caprese
By á-68968
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
Bertucci's Rigatoni with Chicken and Broccoli
By á-46826
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
Carbonara Style Rigatoni
By á-38518
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
Rigatoni a la Vodka, Chicken and Asparagus
By hockey
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
Rigatoni with Sun-Dried Tomato and Fennel Sauce
By á-1228
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
Pesto a la Genovese with Rigatoni and Summer Tomatoes
By á-2053
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
Rigatoni with Easy Vodka Sauce
By charlotteh371
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)
Carrabba's Italian Grill Rigatoni Martino
By Terra
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
BAKED RIGATONI WITH RICOTTA, SWISS CHARD AND ITALIAN SAUSAGE
By KathiecooksandRobeats
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
Rigatoni With Cabbage and Fontina
By cmschnettler
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
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