irections for sauce:
This recipe makes enough sauce for about
of the box of Rigatoni or 12 oz. and make
Cook rigatoni as directed on package; drain.
Prepare Pesto Sauce (recipe follows); pour over rigatoni.
Toss until well coated.
Serve with grated Parmesan cheese if desired.
Cook rigatoni until tender in large pot,
nd set aside.
Cook rigatoni pasta according to package directions
t is best to start making the sauce when rigatoni goes into
Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
Add ground beef or veal and saute until meat browns.
Add your favorite red wine (the alcohol will be absorbed during cooking process).
Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
Boil rigatoni in hot, salted water.
To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.
hile sauce is cooking. Cook rigatoni in the boiling water, stirring
owl, stir together the cooked rigatoni, soup, milk and the Monterey
In a large skillet or Dutch oven, combine ground beef, onion and garlic.
Cook until ground beef is no longer pink; drain if necessary.
Stir in next 6 ingredients.
Bring to a boil.
Reduce heat; simmer 30 minutes, stirring occasionally.
Prepare rigatoni according to package directions; drain.
Serve with meat sauce. Top with Parmesan cheese.
Serves 4 to 6. Refrigerate leftovers.
Combine heavy cream with melted butter in a large pan. Add tomatoes and tomato paste; simmer at very low heat. Add vodka to sauce just before taking mixture off stove.
Pour sauce over rigatoni. Sprinkle Parmesan cheese as you mix the sauce and pasta. Pour into serving dish and sprinkle additional Parmesan cheese before serving.
ith a little whipped cream (recipe follows) or cinnamon on top
Saute carrots and onion in olive oil; add ground beef and cook until brown.
Do not drain off grease (there should be very little with the lean beef).
Add tomatoes with juice and tomato sauce; simmer.
Cook rigatoni 14 to 16 minutes in large pot; drain and return to pot.
Add all of the above sauce but 1 cup.
Pour 1/2 remaining mixture in 4-quart casserole dish.
Spread 1/2 Ricotta and 1/2 Mozzarella cheese over and repeat, adding 1 cup of sauce remaining.
Cook about 30 minutes at 350\u00b0.
t a rolling boil, add Rigatoni and cook until firm, stirring
ggplant. This dish is really best made using a firm silky
heese. (If using the substitute recipe, combine all 3 ingredients together
o a boil, and cook rigatoni pasta for 8 to 10
Cook pasta according to package directions in 5 quart Dutch oven or pot (non-stick works best). Drain well and return to pot.
Add pizza sauce and mushrooms; stir well.
Separate pepperoni and add to pot.
Add cheese and stir until cheese is melted and is heated through.
he ragu warm while the rigatoni cooks.
Bring 4 quarts
o a boil. Add the rigatoni and cook until al dente