Try these 3 original rigatoni recipesFebruary 22, 2017
Everyone loves Italian cuisine. Pasta is versatile and tasty and rigatoni is one of the most pleasing. The tubes are larger and more satisfying than penne and the ridges trap sauce and ensure that each mouthful is packed full of flavour. Try our 3 original rigatoni recipes and discover the merits of these jumbo pasta tubes for yourself.
Classsic recipes – Rigatoni with chicken and vegetarian rigatoni
Rigatoni with chicken is sure to appeal to the whole family. You’ll need 6 skinless and boneless chicken breasts, 2 cups Italian dressing, 16 ounces of uncooked rigatoni, 1 can chopped tomatoes with Italian herbs, 1/4 cup butter, 1/4 teaspoon red pepper flakes, 1 tbsp dried parsley and 1 cup of grated Parmesan. Place chicken and Italian dressing in sealable plastic bag. Shake and leave to marinate in the fridge for 30 mins. Drain (discard dressing) and cut into bite-size pieces. Cook pasta in large pot of boiling salted water for 8-10 mins. Drain well and add to bowl with chopped tomatoes. Mix well. Melt butter in a skillet and add chicken and red pepper flakes. Cook on medium heat for 15 mins. Pile rigatoni on a plate and arrange chicken over it. Top with Parmesan and dried parsley. For vegetarian rigatoni, simply omit chicken or use tofu instead.
Rigatoni with ricotta – delicious Italian cuisine
Try this easy recipe for rigatoni with ricotta. To serve 6 to 8 people you need 16 ounces of dry rigatoni, 1 15 oz pot of ricotta, 2 eggs, 3/4 cup of grated Parmesan, 1 tbsp dried parsley, 3 cups of shredded mozzarella cheese and 2 jars of red pasta sauce like Barilla al Forne. Pre-heat oven to 375°, Gas Mark 5 or 190C. Cook rigatoni till al dente and drain. Beat eggs in bowl. Add ricotta, Parmesan and parsley and mix well. Spread a layer of pasta sauce over base of large, pre-greased baking dish. Add 1/2 the cooked rigatoni and then spoon half of the ricotta mixture on top. Top with half the grated mozzarella. Repeat with the other half of the ingredients. Cover with foil and bake for 60 mins till bubbling. Remove foil and cook for another 5 mins. Stand for 10 mins and serve.
Rigatoni recipes always save the day
The dish rigatoni is the ideal choice whether it’s summer or winter and you can adapt the recipes to suit your tastes. Add a little pesto when you’re trying the chicken recipe, add mushrooms or peppers to the vegetarian version or garnish your ricotta bake with olives.