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Rigatoni recipes - 30 recipes

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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
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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
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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
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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 recipe is from Carmine's Italian Restaurant in New York City

  • SERVES 6
  • Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons garlic, coarsely chopped
  • 1/4 cup onion, thinly sliced
  • 8 ounces fennel sausage, with casings removed
  • 8 fresh basil leaves, chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 18 ounces canned cannellini beans, rinsed and drained
  • 2 cups chicken stock
  • 1/4 cup unsalted butter
  • 1 1/4 cups grated romano cheese
  • salt & freshly ground black pepper
  • 2 tablespoons prosciutto, thinly sliced
  • 12 ounces rigatoni pasta
  • 8-10 spears broccoli, each about 3-inch long
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Cook sausage in a large frying pan, until well browned

  • 6 ounces Italian sausage (take off skins and loosen
  • until like ground meat)
  • 20 ounces canned tomato sauce (chunky style preferred)
  • 1/8 cup chicken broth
  • 3 tablespoons peas (fresh, canned or frozen)
  • 4 teaspoons heavy cream
  • 1 pound rigatoni
  • Salt and pepper to taste
  • Grated Parmigiano cheese, optional
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Rigatoni alla Buttera Carbonara Style Rigatoni