5 Star Recipe When 4 Stars Just Aren't Enough
  • Baked Rigatoni

    baked-rigatoni-alf

    baked-rigatoni-tomf

      Baked Rigatoni

    This recipe was inspired by a restaurant over on the Oregon coast in Lincoln City called The Italian Rivera. Their food is hand made from three generations of Italians [if my memory serves] and is worth the stop. They even have a piano bar for some late night fun.

    In this recipe, I am going to show you two different sauces so that you can please everyone in you household – a modified alfredo and a tomato butter sauce.

    Ingredients

    Rigatoni pasta
    Italian sausage links, cooked and sliced
    Feta cheese
    Tomato butter sauce or alfredo sauce (sauce recipes to follow)
    Mozzarella
    Salt

    Directions

    Preheat your oven to 425°.

    Boil the rigatoni according to the packaging – leave firm.

    Prepare your alfredo or tomato butter sauce (recipes to follow)

    In a mixing boil toss the rigatoni with the sliced Italian sausage, feta cheese and one of the sauces. Put the mixture into a small baking pan and cover with mozzarella and bake until the cheese is melted.

    Tomato Butter Sauce

    Ingredients

    300g vine-ripened cherry tomatoes
    1 tsp sherry vinegar
    1 tsp sugar (fine if you have it)
    1 tbsp fresh chopped basil
    Pinch of paprika
    100ml heavy cream
    25g unsalted butter, diced (about ¼ stick)

    Directions

    Cut the tomatoes in halve and put into your food processor. Add the vinegar, sugar, basil, and paprika. Blend in the food processor until smooth. Pass the puree through a sieve into a sauce pan.
    Over medium heat, cook for about 5 minutes or until reduced by half. Mix in the cream and simmer for another 2 minutes. Now, over low heat, gradually whisk in the butter one cube at a time. Set the sauce aside.

    Alfredo Sauce (modified)

    Ingredients

    ¼ cup butter
    2/3 cup milk
    2/3 cup parmesan and mozzarella cheese (50% of each)
    Salt
    Pepper

    Directions

    In a sauce pan on medium heat, melt the butter, then add the milk and cheese. Stir continuously until well blended, about 2 minutes. Remove from heat immediately.

    Published on July 22, 2009 · Filed under: Mains; Tagged as: , , , , , , , , , , , , , , , , , , , ,
    2 Comments

2 Responses to “Baked Rigatoni”

  1. Same tomato butter sauce as your salmon dish a ways back? It’s a good one, that’s for sure!

  2. Yes that was the same tomato butter sauce I made on the salmon. I guess I am going to have to grow a ton of cherry tomatos next year so I don’t go broke buying cherry tomatos :)

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