PASTA RIGATONI RECIPES

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PASTA PEPERONATA | PASTA RECIPES | JAMIE OLIVER RECIPES



Pasta peperonata | Pasta recipes | Jamie Oliver recipes image

Chunky rigatoni pasta is great for catching the lovely flavours of the peppers and mascarpone

Total Time 1 hours

Yield 4

Number Of Ingredients 10

2 red peppers
2 yellow peppers
extra virgin olive oil
2 red onions
2 cloves of garlic
2 handfuls of fresh flat-leaf parsley
2 tablespoons red wine vinegar or balsamic vinegar
2 handfuls of Parmesan cheese
2 heaped tablespoons mascarpone cheese or crème fraîche optional
455 g rigatoni, penne or spaghetti

Steps:

    1. Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
    2. While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.
    3. Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss.
    4. Grate the Parmesan and add one handful of the Parmesan and the mascarpone or crème fraîche, if using, and turn the heat down to minimum while you cook the pasta.
    5. Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
    6. Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.

Nutrition Facts : Calories 604 calories, FatContent 14.0 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 23.4 g protein, CarbohydrateContent 92.0 g carbohydrate, SugarContent 16.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

RIGATONI WITH CREAMY MUSHROOM SAUCE RECIPE | GIA…



Rigatoni with Creamy Mushroom Sauce Recipe | Gia… image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking:
  • Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

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