Rigatoni With Red Pepper Almonds And Bread Crumbs Recipes

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and transfer to a large bowl.
• Place the croutons and the almonds in a food processor. Pulse until they are finely chopped, with the texture of bread crumbs. Add the crouton-and-almond mixture to the hot pasta along with the peppers and the olive oil. Toss to combine. Serve.

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS BY GIADA DE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
• Place the croutons and the almonds into a food processor. Pulse until it becomes the texture of bread crumbs. Add the croutons and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

RIGATIONI WITH RED PEPPER, ALMONDS AND BREAD CRUMBS

Steps:

• BRING A LARGE POT OF SALTED WATER TO A BOIL OVER HIGH HEAT. ADD PASTA AND COOK UNTIL TENDER BUT STILL FIRM TO THE BITE, STIRRING OCCASIONALLY, ABOUT 8 TO 10 MINUTES. DRAIN PASTA INTO A LARGE BOWL. PLACE THE CROUTONS AND THE ALMONDS IN A FOOD PROCESSOR. PULSE UNITL IT BECOMES THE TEXTURE OF BREAD CRUMBS. ADD THE CROUTON AND ALMOND MIXTURE TO THE HOT PASTA. ADD THE PETTERS AND THE OLIVE OIL. TOSS TO COMBINE AND SERVE.

RIGATONI WITH RED PEPPER, ALMONDS AND BREAD CRUMBS

Steps:

• Bring large pot of salted water to a boil over high heat.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.
• Drain pasta into a large bowl.
• Place the croutons, Italian Seasoning, and the almonds in a food processor.
• Pulse until it becomes the texture of bread crumbs.
• Add the croutons and almond mixture to the hot pasta.
• Add the peppers and olive oil(sparingly to begin with - this way you may need less which is healthier!).
• Add parsley and toss to combine.
• Serve with a mixed green salad with a nice vinaigrette and hot bread or maybe better yet garlic bread.

RIGATONI WITH SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
• Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
• While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain pasta into a large bowl.
• Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs.
• Add the crouton and almond mixture to the hot pasta.
• Add the peppers and the olive oil. Toss to combine and serve.