Quick And Easy Pasta Dish , Rigatoni With Sausage And Beans
Pasta Information And More
Pasta needs plenty of room to boil. Use three quarts rapidly boiling water for every 8 ounces of dried pasta and stir during the first couple of minutes of cooking time because this is when the starch is released and this is what causes your noodles to stick together.
You can add a small amount of vegetable oil to the water to help prevent sticking. When the pasta is cooked, toss it with a sauce as soon as possible after draining because pasta starts to stick as it cools. Sometimes a recipe calls for rinsing pasta, as in pasta salads, which benifit from having less starch and less sticiness when chilled.
Fresh pasta cooks in 1 - 3 minutes, while dried pasta requires 6 to 15 minutes.
Store uncooked dry pasta in an airtight container in a cool, dry place free from dust and moisture up to a year. Store uncooked egg noodles up to six months. Plain, cooked pasta can be kept in the refrigerator up to 4 days or in the freezer for a month.
Pasta And Sauce Pairings
Serve thin sauces such as marinaria or pesto with thin pastas.
Serve thick, chunky meat and vegetable sauces with tubular and shell pastas that are designed to trap the sauce. Thick pastas such as rigatoni, ziti, and fettucine also pair well with thick sauces.
Rich, thick, smooth sauces blend best with flat pastas that won't trap to much sauce.
You'll find that pasta comes in all kinds of shapes and sizes. Whole wheat pasta is more healthy for you. With a rich meat sauce whole wheat pasta is delicious.
If you want to you can buy a pasta machine and make your own pasta. I like to make my own pasta. You can find pasta machines now that are quite reasonable in cost.
Rescue For Over Cooked Pasta
Don't toss with sauce, instead, just spoon the sauce over the pasta. If the pasta is very soft, use it in another dish like a omelet, casserole, or frittata.
Rigatoni With Sausage And Beans Recipe
Here I have for you a really delightful and very easy to make pasta dish called Rigatoni With Sausage and Beans. If you want a dish with a lot of flavor then this is it. We use Prego Meat Sauce in this dish as the sauce is quite simply one of the best tasting commercial sauces you will ever taste. Rigatoni Pasta , Rosemary , Sweet Italian Sausage and three cheeses give this dish its rich hearty flavor.
For Your Rigatoni With Sausage And Beans Recipe You Will Need.
1. One Pound Sweet Italian Sausage Cut Into Very Thin Slices And Browned In A Skillet.
2. One Large Jar Prego Meat Sauce.
3. One Large Can White Kidney Beans Washed And Well Drained.
4. One Pound Rigatoni Pasta Cooked , Washed And Drained Well.
5. One Teaspoon Dried Rosemary Leafs.
6. One Cup Fresh Grated Parmesan Cheese.
7. One Pound Ricotta Cheese.
8. One Pound Shredded Mozzarella Cheese.
9. One Tablespoon Minced Fresh Garlic.
You will want to cook your sausage until it is brown and drain it well. Wash and drain your white Kidney Beans. Add all your ingredients to a large mixing bowl and mix well.
Spray a large casserole dish or two small casserole dishes with vegetable cooking spray and then pour your pasta mixture into the casserole dish or dishes. Bake in a 350 degree preheated oven for 45 minutes and during the last couple of minutes while you keep a close eye on your oven turn on your broiler and brown the top of your pasta dish and remove from the oven.
You can serve your Rigatoni With Sausage and Beans with a green garden salad and garlic bread for a real tasty treat that you and your family or guests will love. The flavors in this dish is so very good and I guarantee you that people will be asking you to make this dish again.
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Delicious Homemade Marinara Sauce
In case you don't know a marinaria sauce is a rich red Italian pasta sauce made from tomatoes and flavored with garlic, onions, and oregano.
Don't be afraid to add other fresh garden vegetables to your marinaria sauce. I usually make mine a little differnt each time I make it. When I have an abundance of tomatoes I drop them into a hot water bath and remove the skins and then crush the tomatoes with a potato masher and add them to the homemade marinaria sauce.
Experment and you may come up with delicious homemade sauces that your family are sure to love.
1. One Large Sweet Onion Diced Very Small.
2. One Tablespoon Minced Fresh Garlic.
3. Three Tablespoons Olive Oil.
4. Two (16 Oz.) cans Tomato Sauce.
5. One ( 16 OZ.) can Crushed Tomatoes.
6. Three Tablespoons Fresh Chopped Parsley.
7. One Tablespoon Dried Oregano.
8. One Tablespoon Dried Basil.
9. One Teaspoon Ground Sea Salt.
10. One Teaspoon Ground Black Pepper.
Saute your onion and garlic in olive oil until soft and tender but not brown. Add the rest of the ingredients and reduce the heat to a low simmer and cook for thirty more minutes.
I often will saute a large box of button mushrooms that I have sliced up very thin and then add the mushrooms to my homemade marinaria sauce to make a great sauce. You can if you wish also saute bell peppers and zucchini and add them to your sauce if you wish.
Remember that no recipe is writen in stone. Add what you like to the recipe and see what you can come up with.
You can easily turn this sauce into a rich and delicious meat sauce by cooking a half pound of ground beef and a half pound of Italian Sausage that you have chopped up fine and then fried until brown. Be sure to drain your browned meat very well before you add it to your sauce.
Creamy Linguine With Greens
1. One Sixteen Ounce Package Fresh Turnip Or Collard Greens.
2. One Small Container White Button Mushrooms.
3. Six to Eight Slices Of Bacon Diced Well.
4. One Large Sweet Onion Diced Fine.
5. One Tablespoon Fresh Minced Garlic.
6. One Seven Ounce Jar Roasted Sweet Red Peppers Drained And Diced.
7. One Teaspoon Ground Sea Salt.
8. One Teaspoon Ground Black Pepper.
9. One Level Teaspoon Crushed Red Pepper.
10. Two Cups Whipping Cream.
11. One Five Ounce Package Shredded Parmesan Cheese Divided.
12. Twelve Ounces Linguine Pasta Cooked And Well Drained.
Cook the greens in boiling water for about thirty minutes and set aside.
Cook your diced bacon until crisp and then remove and drain on paper towels.
Reserve three tablespoons of the bacon grease in the pan. If you don't have enough bacon grease add vegetable oil until you have the right amount.
Now slice your mushrooms very thin and along with the onions and garlic saute until the veggies are tender.
Add the diced red peppers, the greens, salt, red pepper, and black pepper and stir and cook for about five minutes.
Heat your cream in a small sauce pan over medium heat for 5 minutes or until throughly heated but do not boil. Set aside two tablespoons of the Parmesan Cheese and stir the remaining Parmesan Cheese into the cream.
Now you'll want to toss together the cream mixture and pasta. Top with the greens mixture and sprinkle the top with the bacon and the Parmesan Cheese you have left.
This makes one of the most delicious pasta dishes that you'll ever eat. I love it with cheesy garlic bread.
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