Indulge in a symphony of flavors with our delectable Spicy Baked Rigatoni, a dish that tantalizes your taste buds with its perfect balance of heat and comfort. This culinary masterpiece combines the richness of creamy vodka sauce, the savory smokiness of sausage, and the delightful bite of cherry peppers, all nestled within tender rigatoni pasta. But that's not all; our culinary journey takes you through a diverse collection of equally enticing recipes. From the classic simplicity of One-Pot Lemon Parmesan Pasta to the hearty indulgence of Sausage and Spinach Stuffed Shells, and the vibrant zest of Salsa Verde Chicken with Spaghetti, each recipe promises a unique gustatory experience. Get ready to embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY BAKED RIGATONI
Provided by Sheila Lukins
Categories Pasta Tomato Bake Kid-Friendly Dinner Mozzarella Sausage Family Reunion Potluck Parade Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F. Lightly oil a 9x13x2-inch baking dish.
- 2. Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl.
- 3. Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices.
- 4. Bake until the cheese is melted and the pasta is heated through, about 20 minutes.
BAKED RIGATONI WITH ROASTED CAULIFLOWER IN A SPICY PINK SAUCE RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and heat the oven to 420°F. Bring a pot of well-salted water to boil in a large pot . Grease a 9x13-inch baking dish with 1 Tbs. olive oil (I sprayed olive oil, which is less than 1 tablespoon). Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside. Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Add the red pepper flakes, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley , and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat. Spread the cauliflower on a baking pan and drizzle with olive oil. I like to mix it around, with my hands, to coat the cauliflower. Roast until "al dente" and just slightly golden around the edges-- 15-20 minutes. Meanwhile, when the salted water comes to a boil, cook the rigatoni until it's al dente, about 10 minutes. Drain the pasta and add the pasta to the sauce. Add the cauliflower and combine. Add half of the shredded cheeses to the pasta and cauliflower mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining cheeses and then the Parmigiano-Reggiano. Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving. NOTE: The leftovers reheat very well.
Tips:
- Use high-quality ingredients for the best flavor. Fresh vegetables, flavorful cheese, and a robust tomato sauce will make all the difference in the final dish.
- Don't be afraid to experiment with different spices and herbs. A little bit of heat from red pepper flakes or a pinch of dried oregano can really liven up the dish.
- Cook the pasta al dente according to the package directions. This will ensure that it has a slightly firm texture and won't become mushy in the oven.
- Don't overcrowd the baking dish. If the pasta is too tightly packed, it won't cook evenly.
- Bake the pasta until it is golden brown and bubbly. This will ensure that the cheese is melted and the pasta is heated through.
- Let the pasta cool for a few minutes before serving. This will help prevent the cheese from sticking to the pan.
Conclusion:
Spicy Baked Rigatoni is a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual gathering. With its flavorful combination of spices, cheese, and pasta, it is sure to be a hit with everyone at the table. Serve it with a side of garlic bread or a crisp salad for a complete meal.
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