Pioneer Woman Rigatoni Recipe

Cheesy Sausage Rigatoni Recipe Ree Drummond Food Network

WEBSep 29, 2015 · Cook the rigatoni according to the package instructions; drain and set aside to cool. Saute the onions in the …

1. Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
2. Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
3. To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
4. When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

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Rigatoni With Corn Recipe Ree Drummond Food …

WEBJun 16, 2020 · Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al …

1. Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler.
2. Slice the kernels off the corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid.
3. Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels.
4. Add the pasta to the boiling water and cook according to the package instructions.

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Chicken Rigatoni Catz in the Kitchen

WEBJan 15, 2017 · Reduce the heat and simmer of 15 minutes. Add the chicken (and any juices) to the tomato mixture and continue simmering for …

Rating: 4.3/5(8)
1. Bring a pot of lightly salted water to boil and add the pasta to it. Cook until al dente (or tender). Drain and set aside.
2. Heat a large skillet until very hot and then add olive oil, swirling to coat the pan. Add half of the cup up chicken, spreading them out as you add them. Let the chicken stand in the pan before stirring so it can begin to brown. After a couple of minutes, flip the chicken and allow to brown on the other side. Remove chicken to a plate and set aside. Repeat with the second half of the chicken.
3. Add a tablespoon or so of olive oil into the hot skillet (if needed) and throw in the garlic and chopped onion. Stirring, pour in the wine, whisking to deglaze the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper, to taste and a pinch of sugar. Reduce the heat and simmer of 15 minutes.
4. Add the chicken (and any juices) to the tomato mixture and continue simmering for another 15 minutes. Towards the end of the cooking time, chop or tear some fresh basil and add it to the sauce, stirring to combine.

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