WEBBring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm). Heat a large skillet until very hot and then generously drizzle in some olive oil
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WEBAdd garlic and stir, cooking 1 minute, making sure not to brown the garlic. Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times.
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WEBNext, Drummond adds tomato paste to the pan, and stirs it around. As she stirs the sauce, she lets it fry on the bottom of the pan. Then she adds crushed red pepper flakes and ½ cup of water. She
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WEBCook the rigatoni according to the package instructions; drain and set aside to cool. Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes.
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WEBDirections. Save Recipe. Step. 1 Heat the olive oil in a pot over medium heat. Add the onion and garlic, and sauté for several minutes, or until starting to soften. Add the Italian sausage and ground beef and cook until browned. Drain off the fat, leaving a bit behind for flavor and moisture. Step.
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WEBAdd the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by
WEB1 Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. 2 Meanwhile, make the pesto: Add the basil to a food processor or blender. Add ½ cup of the parmesan, the pine nuts, garlic, and salt and pepper to taste. Next, turn on the machine and slowly drizzle in the olive oil to make a nice puree.
WEBReduce the heat and simmer of 15 minutes. 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. Put the cooked pasta in a large bowl and cover with sauce.
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WEB"That is one awesome dinner!" - The Pioneer Woman - Ree Drummond says of her Cheesy Pasta Pepper Bake Catch Ree on a new episode, today at 10a9c!
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WEBStep 3. Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine.
WEBAbout halfway through the browning process, add the onion. Cook until the sausage is browned and the onion is soft. Drain any excess grease from the skillet. Reduce the heat to low, add the garlic and Italian seasoning, and cook for 1 minute. Add the crushed tomatoes and red pepper flakes and simmer for 8-10 minutes.
WEBRemove the pan from the heat. Cook the pasta. Add 1 pound dry rigatoni pasta to the boiling water and cook pasta according to package directions until al dente, 10 to 12 minutes. Drain the pasta. Drain the pasta in a colander. Combine the pasta and beef. Add the pasta to the pot of beef and stir to combine.
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WEBHeat the olive oil in a Dutch oven over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute.
WEBStir until all of your ingredients come together. Add in parmesan rind and let the sauce simmer on medium-low heat for 15-30 minutes. Season with salt and pepper at this point. About 9-10 minutes before your sauce is finished, …
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WEB1/4 cup fresh parsley, chopped. 6 ears of corn, shucked. 1 lb mezzi rigatoni (or other short pasta) 1/2 cup heavy cream. 3 tbsp salted butter, cut into pieces. 3/4 cup grated parmesan cheese. 1 tsp kosher salt, plus more for the pasta water. Pinch of red pepper flakes.
WEBDirections. 1 Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente. 2 Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the squash and toss to coat. Cook, stirring, until the squash is almost tender, about 3 minutes. 3 Add the garlic and corn kernels to the
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