Creamy Tomato Rigatoni Pasta : ready in 25 minutes! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
500 grams dry rigatoni pasta (about 1 lb)
1/2 small onion (finely diced)
1 tablespoon finely minced fresh garlic (3-4 cloves)
1 teaspoon salt
½ teaspoon Italian seasoning
⅛-¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)
1/4 teaspoon black pepper
1 tablespoon all purpose flour
1½ cups heavy cream (or sub half and half*)
1½ cups tomato pasta sauce (marinara or other)
3 tablespoons freshly grated Parmesan cheese
Instructions
Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce to medium and cook to al dente according to package directions.
Meanwhile, melt butter in a large skillet. Add onion and cook until softened and beginning to brown.
Stir in garlic, salt, Italian seasoning, crushed red pepper flakes and pepper. Cook 1 minute but do not let the garlic burn.
Stir in flour until now white remains.
Add cream and tomato sauce and stir until combined. Continue simmering over medium heat until slightly thickened.
When pasta is cooked, reserve 1 cup pasta water and drain.
Add cooked pasta to finished sauce in pan, and stir in just enough pasta water so that the sauce comes together (start with ¼ cup and add more as needed).
Sprinkle with Parmesan cheese before serving.
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
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Shrimp with Creamy Garlic Sauce
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
Creamy Garlic Chicken Pasta | with Tomato and Spinach
Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
Recipe + macros:
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Ingredients
10 ounces dry pasta (any kind)
1 pound boneless skinless chicken breast
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
salt & pepper to taste
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic minced
1 cup tomatoes diced
2 cups spinach chopped, optional
2 cups heavy cream (or 16 oz)
1/2 cups Parmesan cheese shredded or grated
salt & pepper to taste
The Ultimate Tomato Salmon Pasta Recipe | Ready In 20 Minutes!
This recipe and 99 others are available in my new book 'It's all about dinner'. Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
A quick and easy weeknight meal that always goes down a treat!
This is my way of making 3 salmon fillets stretch to feed four people (you could even use two if you throw some extra vegetables in there).
It's all ready and on the table in 20 minutes.
Free printable recipe is available on our site:
Servings4
Ingredients:
400 g (14oz) rigatoni or your favourite pasta shape
2 tbsp olive oil
3 pieces of boneless salmon (approx 400g/14oz) doesn't matter if the skin is on, as it can easily be removed during cooking
1/4 tsp salt
1/4 tsp black pepper
1 medium onion (or 2 small onions) peeled and finely diced
2 garlic cloves peeled and minced
500 g (17.5 oz) passata
1 tbsp tomato puree (paste)
1/2 tsp dried thyme
1 tsp sugar
3 tbsp double (heavy) cream
To serve:
Grated parmesan cheese
black pepper
Fresh basil
Instructions:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile, heat the oil in a large frying pan over a medium-high heat.
3. Season the salmon fillets with the salt and pepper. Place in the pan skin-side-up.
4. Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
5. Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for a further 30 seconds.
7. Add in the passata, tomato puree, dried thyme, and sugar. Stir together and allow to simmer for 2-3 minutes.
8. Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
Break up the salmon using the back of a fork into chunky pieces. Stir the 3 tbsp of cream into the sauce.
9. Add the cooked pasta to the pan along with a good splash (about ¼ cup) of the pasta cooking water.
10. Stir the pasta into the sauce, distributing the pieces of salmon amongst the pasta.
Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
11. Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.
#cookingshow #recipe #pasta salmon pasta
Creamy Chorizo Rigatoni in 15 Minutes
Our Food Lead, Sophie, has crafted this delicious, creamy delight for you. It's creamy chorizo and mascarpone rigatoni that can be made in 15 minutes.
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Ingredients:
500g Rigatoni
250g Chorizo
4 Large Garlic Cloves
Pinch Of Red Chilli Flakes
2 Tbsp Double Concentrated Tomato Purée
400g Cherry Tomatoes
500g Mascarpone
30g Parmesan, Plus More For Sprinkling Over
Handful Fresh Flat-Leaf Parsley
Handful Fresh Basil Leaves
Method:
1. Peel the skin off the chorizo and chop it into chunks. Cook it in a large sauté pan over medium heat for 3 minutes, or until lots of the fat has been released.
2. Cook your rigatoni in plenty of boiling salted until al dente.
3. Thinly slice the garlic and add it to the pan with a pinch of red chilli flakes. Cook gently for 1 minute.
4. Add the tomato purée and cook for 2 minutes, or until it begins to darken.
5. Add the cherry tomatoes and cook for 5 minutes, pressing down on the tomatoes to release their juices.
6. Stir in the mascarpone until it’s fully melted and season the sauce with a good pinch of salt and pepper. Cook gently for 2 minutes.
7. Grate the parmesan and add it to the sauce, along with the parsley and basil.
8. Drain the rigatoni, reserving a mug of pasta cooking water, and mix it well with the sauce, adding a splash of the cooking water to help it all come together.
9. Plate up and top a little more grated parmesan.
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