Easy Rigatoni Recipe

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Easy rigatoni recipes are traditionally made with delicious spicy sausage. Get an easy rigatoni recipe with help from a finalist on The Next Food Network Star in this free video clip.

Part of the Video Series: Quick & Easy Dishes
Promoted By Zergnet


Video Transcript

Chef Doreen Fang here. Today, I'm going to be making an easy rigatoni pasta. Alright, I'm going to make a big pasta and this is going to be really delicious with a spicy sausage. What's going to make it a little bit more unique is the fresh ricotta and also the basil pesto and some fresh garlic. Who doesn't love garlic? Before we start cooking, let's go ahead and preheat our oven to 350 degrees. First of, I've already premade my rigatoni pasta. Just follow the directions on the packaging. Next, I've already premixed my one pound of fresh ricotta cheese. And I've seasoned it with salt and pepper. Next, I'm going to go ahead and get two tablespoons of olive oil. I'm going to heat that up in a pan. If you couldn't get spicy sausage, go ahead and just put some crushed red pepper in, saute that quickly. And then, you're going to add your sausage and your onions and you're going to just brown that and crumble. It's just going to be really fragrant and delicious. After that, I'm going to go ahead and add my pasta into the pan, mix that all up. Add your marinara, o.k., three and half cups of that. Then, I'm going to add about three-quarters of the mozzarella inside, alright, get that nice and cheesy. Once that's all mixed up, in a big, large baking dish, I'm going to go ahead and do half of the pasta and layer it on the bottom. Then I'm going to take the ricotta and I'm just going to dot it all over the layer of pasta. Then I'm going to go ahead and put that last bit of pasta all on top and finish dotting the ricotta cheese right on top. Alright, then you're going to just finish the last quarter pound of this mozzarella and then, we're going to put all this in the oven. We're just going to bake it for about 15 minutes till it's nice and golden. But really quickly, the basil pesto. Probably about half way through the baking time, you're going to go ahead and pull that out. And we're going to dot that basil pesto all over the top. And then, we're going to finish baking it up. Pull it out and then, you're going to have a delicious, big rigatoni pasta with tons of flavor. I hope you enjoy it.


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