From: <NOBR>BettyGa1</NOBR>

Sent: 4/30/2008 7:56 PM

Title: Rigatoni with Creamy Artichoke Sauce Categories: Sauces, Pasta       Yield: 4 Servings       4 md To large artichokes       1 tb Flour       1    Lemon, cut in half     1/2 md Onion, chopped       1    Garlic clove, chopped       2 tb Butter     3/4 c  Broth chicken   1 1/2 c  Whipping cream            Salt and pepper, to taste       1 lb Rigatoni, or other medium            -large tubular pasta            Freshly grated Parmesan,            -to taste   Prepare artichokes by bending back the outer leaves until they snap   off. The edible bit at the end should remain on the heart, which you   will cook for the sauce, When all the tough leaves have been snapped   off, and only the tenderest ones remain, trim them with a knife:   First strip the stem of its tough skin, trim the base, and cut off   the sharp top of the tender inner leaves. You now have artichoke   hearts. Cut each heart into quarters and trim the inner choke away,   then place the quarters in a saucepan with water to cover. Mix in the   flour and add the lemon halves. Bring to a boil, reduce heat and cook   a few minutes until artichoke quarters are al dente. Remove from   heat, drain, discard the lemon and let artichokes cool. (This may be   done up to 3 days ahead.) Dice artichoke quarters and set aside.   Lightly saute the onion and garlic in the butter. When softened, add   the diced artichokes and cook for a few minutes. Add broth and bring   to a boil; reduce heat and simmer several minutes until artichokes   are quite tender. Add cream and cook through, until sauce is   thickened. Season with pepper. Salt is unlikely to be needed because   both broth and Parmesan are salty. Cook pasta until al dente. Drain   and toss with sauce. Sprinkle with Parmesan and serve immediately.   Variation: For a lemony, olivey sauce rather than a creamy one, omit   cream and add 2 to 3 tablespoons chopped parsley, 5 to 10 pitted and   halved Kalamata olives, and a teaspoon or 2 of capers to the broth,   along with artichokes. Cook down until reduced by about half, then   add a squeeze of lemon. Serve on a thin pasta such as spaghetti.   Serves 4 to 6.

Baked Pasta with Sausage and Four Cheeses

2 pounds pasta, rigatoni or other
1/4 cup pancetta, very thinly sliced, if you can't find pancetta, use regular bacon
2 1/2 pounds Italian sausage, casing removed, hot or sweet
1 onion, chopped
1 carrot, chopped
8 ounces mixed mushrooms, sliced
3 tablespoons julienne basil
3 tablespoons chopped parsley
3 pounds ricotta
1/2 cup heavy cream
1 cup chicken stock
2 cups grated provolone cheese
1 1/2 cups crumbled Gorgonzola cheese
1 28 ounce can Italian plum tomatoes, drained and chopped
1 1/2 cups grated pecorino Romano cheese or Parmesan

Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking. Cook pancetta or bacon in large skillet over medium heat until well browned, and crisp, stirring occasionally, about 10 minutes. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 3 tablespoons drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown. Season with salt and pepper and set aside. Preheat oven to 400F. Spray a large baking pan well with cooking spray. Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock. Add pasta, pancetta, sausage, onion mixture, provolone, Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well. Transfer to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes. Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.

Note:
You can change the cheeses to whatever cheeses you prefer. You can also add any vegetables you might want. Using a variety of mushrooms makes this dish fabulous. You can use any combination that you like.

Pasta al Forno

Sauce:
4 tablespoons of olive oil
4 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
2 celery stalks, diced fine
1 pound ground beef
salt & pepper
red pepper flakes
1/4 cup fresh chopped parsley
2 14 ounce cans chopped tomatoes

Pasta:
1 pound rigatoni or ziti pasta
12 ounces mozzarella or fontina cheese, diced
3 ounces Parmesan, freshly grated

First make the sauce by heating the oil and cooking the vegetables until they are softened. Add the ground beef and cook until browned. Remove any excess oil. Add the tomatoes, salt, pepper, red pepper flakes and parsley and simmer for 30 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. Fold in the diced cheese, and place in an ovenproof dish large enough to hold the pasta mixture. Sprinkle with the Parmesan cheese, and bake in a preheated 400F. oven until bubbly. Serve immediately.

From: <NOBR>BettyGa1</NOBR>

Sent: 6/24/2008 8:57 PM

Pasta e Fagioli Yield: 6 servings Almost every region in Italy has their own version of this humble yet brilliant dish. Pasta e Fagioli (pah-sta eh fashg-e-ohl-eh) translates, literally, to pasta and beans. 1 lb. dry white beans 3 whole garlic cloves 1/4 cup olive oil 1 tsp. salt 1 tsp. basil 1 tsp. oregano 1-2 dry bay leaves 1/2 lb. Rigatoni or Ditalini pasta 6 carrots (grated) 1 onion (chopped) 1 small can tomato paste Soak the dry white beans in a large saucepan overnight in cold water and cover. Rinse and drain well. Place the beans back in the same saucepan and add enough water (about 5 qts) to cover the beans and some extra. Add all the above ingredients except the rigatoni. Simmer for about 1 to 1 1/2 hours or until beans are tender. You might need to add more water. Boil the rigatoni separately (according to the bag.) Add the cooked rigatoni to the bean mixture. Add olive oil and black pepper to taste. Stir the pasta and beans well. Separate into 6 bowls and grate parmesan cheese over the top. Serve.

From: <NOBR>Genie·</NOBR>

Sent: 7/24/2008 8:23 PM

Baked Rigatoni with Tomato Sauce 4 cups cooked rigatoni, al dente 1/2 cup bread crumbs 1/2 cup Parmesan cheese, grated 1 cup olive oil 1 cup water 2 cups fresh tomatoes, cubed and seeded 1 cup Greek oregano leaves, loosely packed salt and pepper to taste Mix all ingredients gently and pour into a baking/serving dish. Bake for only 10 minutes in a 400F oven. Do not overbake, so that tomato and oregano still keep their freshness and dish does not become dry. Serves 6 as a side dish or 4 as a main course.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 7/25/2008 8:37 PM

Rigatoni with Marinara Sauce 1/2 cup olive oil 2 ounces fat back, thinly sliced (optional, but adds lots of flavor) (I omitted) 1 medium onion, diced 1 medium green bell pepper, diced 6 large cloves garlic, minced 3 cans (14.5 ounces each) whole tomatoes, crushed finely with fingers, with juices 1/2 cup dry red wine, such as a merlot 1 tablespoon dried basil 1 tablespoon dried oregano 1/4 teaspoon dried thyme 1 teaspoon dried rosemary, crushed 2 teaspoons dried parsley Salt and pepper to taste 1 pound rigatoni (or other tubular pasta) Freshly grated Parmesan and/or Romano cheese Heat large sauté pan over low heat. Add olive oil and fat back. Cook very slowly, reducing heat if necessary, until some of fat has rendered and pieces are transparent. Be careful not to brown. Raise heat to medium-high. Add onions and peppers; sauté until soft. Add garlic and saute for an additional minute. Add tomatoes, wine, spices, salt and pepper. Cook over medium heat until liquid has reduced, about 20 minutes. (The amount of reduction depends on the desired thickness of the sauce. I prefer for this sauce to be not too thick.) Taste for seasoning. Reduce heat to lowest setting; partially cover with lid until ready to use. Meanwhile, cook pasta according to package directions for al dente. Drain pasta, but do not rinse. Add to sauce and combine. You can serve immediately. I prefer to let the pasta set for about 5 minutes in order for the flavors to combine well. Pass the grated cheese. Notes: Fresh tomatoes can be used. Peel and crush in processor. Of course, fresh herbs are preferable if available. You will probably want to increase the amounts used. Sometimes I use just basil or oregano, not both. And, as always, don't be afraid to use more garlic.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/11/2008 10:16 PM

Rigatoni With Roasted Eggplant Alla Puttanesca Quick and easy eggplant pasta recipe combines rigatoni pasta, roasted eggplant, olive oil and puttanesca sauce. Ingredients - 1 pound Rigatoni Pasta, cooked to package directions 2 Medium Eggplants, unpeeled 3 tablespoons Olive Oil 3 cups Puttanesca Sauce 1/2 cup Water Preparation: 1. Preheat oven to 350 F. 2. Remove stems from eggplants. Cut into ½-inch cubes. 3. Grease heatproof casserole dish with olive oil. 4. Spread eggplant cubes into casserole. 5. Roast in oven 30 minutes, stirring occasionally. 6. Add Puttanesca sauce to large saucepan. Bring to boil over medium heat. 7. Add roasted eggplant and water to sauce. 8. Reduce heat to low. Cover saucepan and simmer 7 minutes. 9. Serve over cooked pasta.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 8/11/2008 12:49 PM

Sausage & Orecchiette One box of orecchiette or rigatoni macaroni 1 lb of fresh broccoli, cut up 1 lb sweet (or hot, if you prefer) Italian sausage 1 small red and yellow pepper, seeded and cut into 1 inch pieces Marinara sauce (I also add 1/2 lb boneless chicken and 2 cups mushrooms to mine) Start water boiling for the macaroni. Cook the sausage and chicken in a frying pan with a little butter. I slice the sausage up to small pieces so I know it cooks all the way through, same with the chicken. Drain the meat, then put back in frying pan and add all the cut-up veggies and marinara sauce. Cook until veggies are soft. I steam them by placing a cover over it; they cook faster that way. When macaroni is done, drain and put in a big bowl. Then add sauce, meat and vegetables to the macaroni and serve.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 9/2/2008 3:54 PM

Italian Style Rigatoni 1 1/2 pounds ground beef, lean -- * see note 4 ounces mushrooms, canned -- sliced and drained 1/3 cup onion -- chopped 1 clove garlic -- minced 1 tablespoon fresh parsley -- chopped 1 teaspoon pepper 1/2 teaspoon oregano 1/4 teaspoon basil 29 ounces tomatoes, canned -- chopped 6 ounces tomato paste 8 ounces rigatoni -- uncooked 8 ounces sliced pepperoni In large skillet, brown ground beef until almost done. Add mushrooms, onion and garlic and cook until onion is tender but not brown. Drain off excess fat. Stir in remaining ingredients except rigatoni and pepperoni; bring to a boil then reduce heat and simmer covered, stirring occasionally, 30 minutes. Cook rigatoni according to package directions; drain. Stir rigatoni and pepperoni into meat sauce. Place in rectangular glass dish; top with mozzarella cheese, heat in oven until melted. Serve. *May use Italian sausage for the ground beef.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 5/09/2008 2:12 PM

Italian Style Rigatoni 1 1/2 pounds ground beef, lean -- * see note 4 ounces mushrooms, canned -- sliced and drained 1/3 cup onion -- chopped 1 clove garlic -- minced 1 tablespoon fresh parsley -- chopped 1 teaspoon pepper 1/2 teaspoon oregano 1/4 teaspoon basil 29 ounces tomatoes, canned -- chopped 6 ounces tomato paste 8 ounces rigatoni -- uncooked 8 ounces sliced pepperoni In large skillet, brown ground beef until almost done. Add mushrooms, onion and garlic and cook until onion is tender but not brown. Drain off excess fat. Stir in remaining ingredients except rigatoni and pepperoni; bring to a boil then reduce heat and simmer covered, stirring occasionally, 30 minutes. Cook rigatoni according to package directions; drain. Stir rigatoni and pepperoni into meat sauce. Place in rectangular glass dish; top with mozzarella cheese, heat in oven until melted. Serve. *May use Italian sausage for the ground beef.

From: <NOBR>BettyGa1</NOBR>

Sent: 9/8/2008 3:19 PM

Amatriciana-Style Rigatoni Recipe Ingredients: 1 package (16 ounce size) rigatoni 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 teaspoon crushed red pepper flakes, or to taste 1 1/2 cup chopped onion 5 ounces pancetta or bacon, cut into thin strips 3/4 cup dry white wine 16 ounces plum tomatoes, peeled seeded and chopped Salt and pepper to taste 1 cup freshly grated Romano cheese Directions: Cook rigatoni according to package directions; drain and return to pot. Meanwhile, heat oil in large skillet over low heat. Saute garlic and red pepper 4 minutes or until garlic is golden. Remove garlic and discard. Add onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently. Add pancetta and cook 5 minutes, stirring frequently. Add wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes. Stir in tomatoes and cook 5 minutes until slightly thickened. Season to taste with salt and pepper. Stir tomato mixture into rigatoni. Toss gently with cheese. Transfer to serving platter.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 9/10/2008 4:01 PM

Italian Style Rigatoni 1 1/2 pounds ground beef, lean -- * see note 4 ounces mushrooms, canned -- sliced and drained 1/3 cup onion -- chopped 1 clove garlic -- minced 1 tablespoon fresh parsley -- chopped 1 teaspoon pepper 1/2 teaspoon oregano 1/4 teaspoon basil 29 ounces tomatoes, canned -- chopped 6 ounces tomato paste 8 ounces rigatoni -- uncooked 8 ounces sliced pepperoni In large skillet, brown ground beef until almost done. Add mushrooms, onion and garlic and cook until onion is tender but not brown. Drain off excess fat. Stir in remaining ingredients except rigatoni and pepperoni; bring to a boil then reduce heat and simmer covered, stirring occasionally, 30 minutes. Cook rigatoni according to package directions; drain. Stir rigatoni and pepperoni into meat sauce. Place in rectangular glass dish; top with mozzarella cheese, heat in oven until melted. Serve. *May use Italian sausage for the ground beef.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 9/12/2008 11:09 AM

Baked Rigatoni with Tomato Sauce 4 cups cooked rigatoni, al dente 1/2 cup bread crumbs 1/2 cup Parmesan cheese, grated 1 cup olive oil 1 cup water 2 cups fresh tomatoes, cubed and seeded 1 cup Greek oregano leaves, loosely packed salt and pepper to taste Mix all ingredients gently and pour into a baking/serving dish. Bake for only 10 minutes in a 400F oven. Do not overbake, so that tomato and oregano still keep their freshness and dish does not become dry. Serves 6 as a side dish or 4 as a main course.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 9/18/2008 12:54 PM

Baked Rigatoni with Bechamel Sauce Bechamel Sauce: 1 stick (4 oz. = 1/4 lb.) butter 1/2 cup + 2 TB all-purpose flour 4 cups whole milk, at room temperature Pinch fresh nutmeg, grated Sea salt and ground white pepper 1 cup grated fontina cheese 1/2 lb. thinly sliced prosciutto or ham, julienned 1 lb. dry rigatoni 3 TB unsalted butter, diced Preheat oven to 425º F. To make the Bechamel Sauce: In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside. In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce. Into a buttered 9" x 13" baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina cheese. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown. Yield: 6 servings.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 10/26/2008 2:49 PM

Mezzi Rigatoni with Ricotta 1 medium onion, chopped 4 tablespoons extra virgin olive oil 1 pound ricotta cheese 1 cup tomato puree 1/2 cup tomato paste 1 1/2 cups water salt and freshly ground black pepper 1/2 package rigatoni 4 tablespoons grated Romano cheese Saute the onion in the olive oil until golden brown. Add ricotta, tomato puree, tomato paste and water and mix thoroughly. Season with salt and pepper and cook over a low heat for about one hour, stirring occasionally. Cook pasta according to the directions on the package. Pour sauce over the pasta and sprinkle with grated cheese.