Rigatoni Sorrentino Recipes

PATSY'S RIGATONI SORRENTINO

Steps:

• Bring a large pot of water to a boil. Add salt and return to a boil. Add rigatoni and cook until al dente, according to package directions. Drain; set aside.
• Preheat broiler. In a large saucepan, bring marinara sauce to a boil over medium-high heat. Pour half the heated sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine. Bring to a simmer over low heat.
• Pour pasta mixture into a baking dish and top with reserved sauce. Sprinkle with mozzarella and Parmigiano-Reggiano. Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes. Serve immediately.

RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
• Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

RIGATONI SORRENTINO

Steps:

• Cook the pasta according to package directions. In a large, heavy saucepan, heat the marinara sauce over medium-high heat to the boiling point. Remove from heat and pour half the sauce into a bowl. Return the saucepan to the heat and fold in the ricotta and drained pasta until thoroughly combined. Pour the mixture into a 9 x 13-inch baking dish that has been lightly greased with olive oil, and cover with the reserved sauce. Sprinkle the mozzarella and Parmigiano- Reggiano over top. Place under the broiler until the cheeses melt, about 6-8 minutes. Serve piping hot with a cold, crisp salad and a loaf of country bread.

GNOCCHI ALLA SORRENTINA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly oil an oven-safe baking dish.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• While gnocchi is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Cut an "x" into the skin of each tomato with a sharp knife and add to the skillet; stir well. Pour in white wine and simmer until tomatoes are tender, about 10 minutes. Using a spoon, gently crush tomatoes to release juice and pulp. Add basil and continue to gently crush tomatoes to create a sauce. Remove and discard tomato skins as they loosen from the pulp. Cook for 1 more minute over low heat. Add drained gnocchi to the sauce and mix until covered with the sauce.
• Remove skillet from heat and add mozzarella balls, folding everything together gently but quickly, so cheese is coated with sauce but not cooked or melted. Transfer to the prepared baking dish and sprinkle with Parmigiano-Reggiano cheese.
• Bake in the preheated oven until cheese has melted, about 10 minutes. Garnished with fresh basil sprigs.

RIGATONI SORRENTINO

Steps:

• Bring a large pot of water to a boil; add salt and return to boil; Add rigatoni and cook until al dente, according to package directions, Drain; set aside.
• Preheat broiler:.
• In a large saucepan, bring marinare sauce to a boil over medium-high heat.
• Pour half of the sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine; bring to a simmer over low heat.
• Pour pasta mixture into a baking dish and top with the reserved sauce.
• Sprinkle with mozzarella and Parmigiano-Reggiano;Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes; Serve immediately.