Can you please share with me your best rigatoni recipes?

I'm Asian and my knowledge in pasta cooking is limited only to macaroni, spaghetti, and penne. A friend gave me a pack of rigatoni and I honestly don't know what to cook with it. I'm avoiding complicated and too elaborate dishes since I'm no cooking expert. Simple but yummy recipes will do. Thanks!Can you please share with me your best rigatoni recipes?
Make a 'basic light cream sauce' ... butter or olive oil, garlic, whipping cream, and cheese (start with 'refrigerated' parmesan, then try other cheeses each time you make this) ...toss in some meat (any kind you can 'cook ahead' and cut into 'bite sized' pieces) and add 1 to 3 of the following ... spinach, mushrooms, tomatoes, zucchini or summer sqaush, then add that to the rigatoni ... you can 'stir' in the pot, or just 'spread it over' each serving on the plates. You can actually do this with ANY pasta, but it's especially good with Rigatoni, and I'll leave it up to you to 'move on' from there. Simple, yummy, and A TOTAL SURPRISE for the people who 'expect' everything you cook to be 'Asian' ...Can you please share with me your best rigatoni recipes?
Easiest and best.





take two very ripe large tomatoes and put them in the blender with two cloves of garlic.





Add it to a pan with a little butter and salt.





Cook it, and stir a lot until it gets very thick .





Add a little basil at th ever yend.





cook the rigatoni and add the sauce
This is my favorite recipe. It is always a hit at our house.





Emeril's Rigatoni with Roasted GAAHLIC SAUCE





Ingredients needed:





* 1/4 cup extra-virgin olive oil


* 1 1/2 cups chopped yellow onions


* 1 tablespoon minced garlic


* 1/4 cup tomato paste


* 6 tablespoons Roasted Garlic Puree, mashed into a paste


* 2 (28-ounce) cans whole peeled tomatoes, broken up, and their juices, seeds discarded


* 2 (15-ounce) cans tomato sauce


* 1 tablespoon hot pepper sauce


* 1 teaspoon granulated sugar


* 1 pound rigatoni


* 2 tablespoons fresh lemon juice





* 3/4 cup grated Pecorino (I use Parmesan cheese)


* Chopped parsley, for garnish








In a large heavy pot, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 5 minutes. Add the garlic and red pepper flakes. Stir until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Add the garlic puree, and cook, stirring, for 30 seconds. Add the tomatoes and their juices, tomato sauce, hot sauce and sugar. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thick and fragrant, 30 minutes. Remove from the heat and cover.





Bring a large pot of salted water to a boil. Add the pasta and cook until just barely al dente, 8 to 10 minutes. Drain and transfer to the pot with the sauce. Add the lemon juice and bring to a simmer and cook until the pasta is well coated and warmed through, about 3 minutes.





Transfer to your serving bowl and toss with remaining cheese.





Below is a link to the actual Emeril Recipe. I adjust it, so the one above has my modifications.





Happy Cooking!
RIGATONI WITH TOMATO, SAUSAGE, AND MUSHROOM SAUCE





6 tbsp. olive oil


2 medium yellow onions, sliced


1 yellow bell pepper, diced


1 lb. sweet Italian sausage, cut into 1” pieces


2 garlic cloves, chopped


10 oz. white mushrooms, sliced


½ tsp. dried oregano


Salt %26amp; pepper


1-28 oz. can of Italian crushed tomatoes, with juices


1 box rigatoni


2 tbs. butter


½ c. fresh basil, chopped, OR 1/2 tsp. dried basil


½ c. freshly grated Parmigiano-Romano cheese OR store- bought parmesan/romano cheese





In a large skillet or saute pan, heat 3 tbsp. of the olive oil over medium heat. Add onions, bell pepper and sausage. Cook, stirring frequently, until sausage is no longer pink. (About 15 minutes.) Add the garlic and cook, stirring, for 2 minutes. In a separate pan, heat the remaining 3 tbsp. olive over medium-high heat. Add the mushrooms. Cook, stirring until browned. (About 8 minutes.) Add oregano, salt and Pepper to taste. Add the tomatoes. Stir and bring to a boil. Meanwhile, cook the Rigatoni according to the directions on the box, adding 1 heaping tbsp. salt. Drain and toss with the butter. Stir in the basil. Place the Rigatoni on a serving platter and pour the sauce over it. Sprinkle the cheese on top and serve immediately. CarolSandyToes1
BAKED STUFFED RIGATONI





5 slices bacon, diced


3/4 c. onion, chopped


3/4 c. celery, chopped


3/4 c. bell pepper, chopped (optional)


3/4 c. carrots, finely grated


2 (28 oz.) cans tomatoes


2 (10 oz.) cans condensed beef broth


3/4 tsp. salt


4 tbsp. sugar


5 cloves garlic, crushed


1/2 tsp. thyme leaves


1 bay leaf


2 c. water





Cook bacon in large Dutch oven pot until crisp. Add onion, celery, carrots, and bell pepper; cook until tender. Stir in tomatoes that were blended in a blender. Add beef broth, salt, sugar, garlic, parsley, thyme, and bay leaf and water. Simmer, uncovered, for 3 hours, stirring occasionally. If sauce becomes too thick, add a little water during cooking.





Cook Rigatoni: 8 oz. rigatoni (about 60) 1 tbsp. salt





Stir rigatoni into boiling, salted water, stirring occasionally to make sure they do not stick together or to the bottom of pot. Cook until tender; pour into colander; drain and rinse in cool water; drain. Spread on cookie sheet to drain all water from inside rigatoni. Meanwhile, cook the stuffing.





MEAT STUFFING:





2 tbsp. oil


3/4 c. onion, chopped


1 clove garlic, minced


2 lbs. ground beef


2 eggs, beaten


1/2 c. Italian bread crumbs


1 tbsp. parsley


Salt and pepper to taste





In skillet, add oil, onion, and garlic; cook over medium heat until golden. Add beef and cook, stirring constantly, just until lightly brown. Remove from heat; let stand for a few seconds. Stir in the eggs, then the bread crumbs and parsley. Stuff rigatoni with meat mixture; arrange in shallow 3 quart greased casserole. Pour tomato sauce over stuffed rigatoni; sprinkle with grated Mozzarella cheese. Bake in 350 degree oven for 30 minutes. You may omit Mozzarella and use grated Parmesan, if you wish.
For all of my recipe needs I go to epicurious.com.
This is a VERY simple, but yummy way to have Rigatoni.





Grill, pan fry or broil:


1 pkg of Johnsonville Sweet Basil Italian Sausage


when cooked through and cooled, slice links


Cook Rigatoni and drain


1 Jar of Ragu Chunky Garden style pasta sauce - your favorite flavor





Mix together the pasta, sauce and sausage and heat through.


Serve with garlic toast, salad, and Parmesan cheese.
Rigatoni - if you read the package instructions, cooks much the same as most pasta, perhaps a little longer. My favorite recipe; and the easiest would be to pre-cook the pasta, drain well and toss with an either home made or good jar sauce, lots of grated parmesan cheese, some shredded mozzerella and place in an oiled or buttered caserole dish. Top with more sauce and cheeses, and bake @ 350, uncovered for a half hour or so. Serve with a side salad and it's a meal...Ideal Vegetarian dish too or add pieces of sausage or meatballs. Caution, a little rigatoni, cooked makes a lot. I use only about half the 1 lb. box for 4 to 6 people.
This is one of Rachael Ray's recipes for a Chicken Sausage ';Fake Bake'; and it is soooo good! :)





http://www.foodnetwork.com/food/recipes/…
BAKED ZITI OR RIGATONI





1 lb. ziti, cooked %26amp; drained


8 oz. shredded Mozzarella


3 1/2 c. spaghetti sauce


1 (15 oz.) container ricotta


1 egg, slightly beaten


1/4 c. Parmesan cheese





Mix first 4 ingredients and 1 1/2 cups of spaghetti sauce in a bowl. In a 2 1/2 quart baking dish spread 1/2 cup spaghetti sauce. Add ziti mixture and top with remaining 1 1/2 cups of spaghetti sauce. Sprinkle with 1/2 cup of Parmesan cheese. Bake at 375 degrees for 30 minutes or until top slightly browned.