Pasta alla Genovese - Rigatoni with Genovese-Style Meat Sauce
Learn how to make a Pasta alla Genovese Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Rigatoni with Genovese-Style Meat Sauce recipe!
This Rigatoni Alla Vodka recipe takes a simple meal to the next level #shorts
Rigatoni alla Vodka
Per Serving (makes 6)
515 cals
43g Protein
60g Carbs
10g Fat
~12oz (336g) serving size
Ingredients:
24oz thin sliced chicken breast
1 tablespoon garlic
1 tsp onion
2 tsp coarse kosher salt
2 tsp fish sauce*
1 tablespoon diced Calabrian chilis
1 tablespoon tomato paste
2 tsp water
*I add fish sauce to the chicken marinade and sauce for a boost of umami. It won’t make anything taste like fish. Anchovies/anchovy paste are commonly used in Italian dishes, but I always have fish sauce on hand and prefer the flavor profile (less “fishy” in my opinion, with a stronger umami flavor)
400g pasta of choice (I used rigatoni)
SAUCE + METHOD
Add ingredients in the following order:
15g olive oil
1 sweet onion, diced
5-7 cloves garlic, sliced
2 Tablespoons Calabrian chiles
SIMMER FOR 15 MINUTES, UNTIL ONIONS ARE SOFTENED AND TRANSLUCENT
4 Tablespoons tomato paste
MIX AND SIMMER FOR 3-4 MINUTES TO COOK TOMATO PASTE
28oz canned San Marzano tomatoes
1 tablespoon fish sauce
BREAK APART TOMATOES WITH SPOON, SIMMER SAUCE FOR 10-15 MINUTES UNTIL MOST OF THE LIQUID HAS REDUCED AND THE SAUCE IS THICKENED
TRANSFER SAUCE TO BLENDER AND ADD 100g OF LOW FAT MILK, BLEND FOR 2-3 MINUTES
Add sauce back to pan over medium heat, bring to light boil. Add in vodka (I used 2 shots, use more or less based on preference) - the longer you simmer, the more the alcohol cooks off. I simmer for around 2-3 minutes, then add in slightly undercooked pasta to finish cooking in the sauce, along with 3/4 cup of pasta water. Simmer until liquid has almost fully reduced. This process will also continue cooking off the alcohol - but you want a small amount to remain as it adds to the distinctive flavor profile of vodka sauce.
Remove from heat, add 300g of blended cottage cheese, 50g of Parmigiano Reggiano and 1/4 cup of pasta water, toss until smooth and combined.
Top with chicken, and enjoy.
#stealthhealth #vodkasauce #healthyvodkasauce #mealprep #healthyrecipes #healthyrecipesfordinner #easyrecipe #mealprep #highproteinrecipe #macrofriendlyrecipe #lowcalorierecipe #countingcalories #trackingmacros #fitness
Rigatoni alla Vodka with Cottage Cheese ???? #recipe
For the full recipe visit
Cottage cheese has been a go-to ingredient in the online world of food trends, and for good reason! The long-overlooked cheese is velvety smooth, creamy and absolutely packed with protein. This recipe uses cottage cheese in place of the heavy cream for a twist on the classic vodka sauce. This lightens up the recipe and adds loads of protein to the dish. It comes together in under 30 minutes making it a perfect recipe for a weeknight!
Video courtesy of Marcella Dilonardo, @modestmarce on Instagram.
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Save & Bake Beef and Cheese Rigatoni
SAVE & BAKE BEEF AND CHEESE RIGATONI
Yields 2 9x13 in (23x33 cm) casseroles
INGREDIENTS
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese
PREPARATION
Preheat oven to 375°F/190˚C.
In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
In the same pan, melt the butter, and mix with the flour until it forms a paste.
Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
Bake both for 30-35 minutes, or until cheese is melted and golden brown.
Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.)
Enjoy!
MUSIC
Something New No Vox
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam
Baked Rigatoni with Three Cheeses and Hearty Meat Sauce | Ultimate Comfort Food!