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Rigatoni Tomato Recipes
MAKING 1 Cook the rigatoni al dente for about 10 minutes. Drain and set aside. 2 Grill the plum tomatoes until charred and soft for about 15 minutes. Allow to cool. 3 In a blender puree the grilled tomatoes. 4 In a skillet heat oil saute garlic till golden.
Rigatoni with Roasted Tomato Sauce
MAKING 1 Use a large skillet to heat oil. 2 Saut onion for 4 to 5 minutes. 3 Stir in vermouth to cook 1 minute. 4 Add tomatoes and juice cream pasta olives and Parmesan cheese. SERVING 5 toss well and sprinkle with green onions before serving.
Rigatoni With Creamy Tomato Sauce
Cook in boiling water until al dente firm to the bite . Drain and set aside. Meanwhile prepare sauce. Broil or grill tomatoes until black on the outside approx.15 minutes. Do not peel. Place in blender and puree. Set aside. Heat in large skillet. Saute until
Rigatoni With Roasted Tomato Sauce
Combine first 10 ingredients in a large bowl. Let stand at room temperature 1 hour. Cook pasta according to package directions omitting salt and fat drain. Add pasta to tomato mixture and toss well. Garnish with fresh basil sprigs if desired.
Tomato And Herb Rigatoni
1. Combine first 4 ingredients in a bowl. 2. Combine broth basil 2 tablespoons Parmesan salt pepper cream cheese and garlic in a blender process until smooth. Combine basil mixture and rigatoni in a Dutch oven cook over low heat until thoroughly heated. Spoon
Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette
1. In a nonreactive large saucepan heat olive oil over medium heat. Add onion and garlic and cook 2 to 3 minutes or until onion is soft and garlic is fragrant. Add tomatoes with puree water oregano and hot pepper flakes. Bring to a boil reduce heat to medium
Rigatoni With Tomato Sauce