Rigatoni | Easy Rigatoni Pasta Recipe
You will love this Easy Rigatoni Pasta Recipe. Baked to perfection perfect for the whole family. Enjoy!
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✦INGREDIENTS:
• 2 Tbsp oil
• 1/4 onion (diced)
• Ground mild sausage
• 2 tbsp oil
• 2 tbsp unsalted butter
• 1 pkg sliced mushrooms
• 1 Jar Classico Spaghetti sauce or your favorite sauce
• Salt/Pepper
• 1 tsp Italian seasoning
• 3 leaves Basil (chopped)
• Rigatoni pasta cooked al dente
• 1/2 block mozzarella cheese (shredded)
• 1/2 block parmesan cheese (shredded)
*top with additional parmesan
✅ WATCH VIDEO FOR COMPLETE INSTRUCTIONS!
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The Best Rigatoni With Vodka Sauce | Recipe
This ultimate vodka sauce recipe has the perfect balance of tomatoes, onions, garlic, cream, butter, and of course vodka to bring rich and flavorful notes to your pasta. Add in a pinch of red pepper flakes for some heat and this dish is just what you need for a quick and easy meal. GET THE RECIPE
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 3-4
INGREDIENTS
Kosher salt
12 ounces short pasta, like rigatoni, penne, or fusilli
1/2 cup heavy cream
2 tablespoons olive oil
1 medium yellow onion, very finely chopped
3 garlic cloves, grated
Freshly ground black pepper
1 (6-ounce) can tomato paste
1/2 to 1 teaspoon red pepper flakes
1/4 cup vodka
2 ounces (about 1/2 cup) grated Parmesan cheese, plus more for serving
1 tablespoon unsalted butter
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Creamy One Pot Rigatoni Recipe
This creamy one pot rigatoni recipe is a family favorite, made with Italian sausage, diced tomatoes, marinara, spices, parmesan, and cream.
The uncooked rigatoni pasta is cooked al dente in a delicious meat sauce, made with Italian sausage, tomato sauce, diced tomatoes, tomato paste, chicken broth, and spices. Heavy cream is added toward the end to create a creamy and comforting sauce.
The whole thing is topped with Parmesan cheese and red pepper flakes for a delicious meal. With basic ingredients and easy cleanup, this recipe makes dinner time stress-free and perfect for busy weeknights.
Get the full recipe:
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Maggiano's Rigatoni D Recipe (Copycat)
Blackened chicken with creamy mushroom sauce is basically a copycat recipe for ‘Rigatoni D’ from Maggiano’s. With fifty-four locations spanning twenty-four states, it’s an extremely popular place for families and date nights alike.
I made the closest thing I could with a change in the chicken.
Either way, it turned out fantastic.
The creamy sauce has a heavy wine flavor with after notes of caramelized onions and sautéed mushrooms. I chose to use my own seasoning and made spicy blackened chicken which paired very well with the flavors in the sauce.
While the sauce originally seems thin, the trick here is to cook the rigatoni just prior to al dente, then add the pasta to the sauce allowing the remaining starch to be the thickener.
FULL RECIPE LINK:
INGREDIENTS:
Blackened Chicken
1 lb Chicken Breast
3 Tbsp Unsalted Butter
3 Tbsp Blackening Seasoning
Creamy Mushroom Sauce
1⁄4 Cup Balsamic Vinegar
1 1⁄2 Cups Baby Bella Mushrooms, sliced
1⁄2 Cup Yellow Onion, diced
1 Tbsp Minced Garlic
2 Cups Chicken Broth
1 1⁄2 Tbsp Cornstarch
1⁄4 Cup Extra Virgin Olive Oil
4 tbsp Salted Butter
1⁄2 Cup Chardonnay
3⁄4 Cup Marsala Cooking Wine
2 Cups Heavy Cream
1 Tbsp Kosher Salt
1⁄2 tsp Black Pepper
2 Tbsp Fresh Basil, chopped
Rigatoni
16 Oz Rigatoni Pasta
Alfredo Chicken One Pot Pasta with Kale and Rigatoni Recipe
This One Pot Rigatoni Alfredo with Chicken and Kale cooked in a creamy, rich garlic and Parmesan sauce is serious comfort food!
Full Recipe Here:
Spicy Rigatoni Vodka JUST LIKE Carbone because it's based on their recipe!
Get ready for pasta that's tangy, creamy, and luscious with that spicy, peppery punch! I was so excited to finally try making Carbone's spicy rigatoni vodka at home, and it tasted JUST LIKE the real thing since I adapted the it from a cookbook called Flavours of Hong Kong that sourced this recipe directly from Carbone Hong Kong's kitchen.
Full recipe:
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