Rigatoni pasta recipes. Recipe: Stuffed Rigatoni - Italian Delicacy. Step-by-step photo recipe

Rigatoni pasta is a short pasta made into thick, grooved tubes.

Before you start cooking pasta, you should warn novice cooks that pasta for Italians is not a side dish at all, it is a first course, along with soup. Moreover, pasta is truly the most important dish in Italian cuisine.

Rigatoni (2)

You can’t get tired of pasta, since a huge variety of cooking recipes and a great variety of types of pasta allow you to cook it in different ways, improvise and create new recipes. True, in the 5 thousand years that Italians have been eating pasta, some chef has already prepared pasta at least once according to a recipe similar to yours, but that doesn’t matter, does it?

So, pasta. Even after reading the name, a real Italian will tell you whether the pasta is thick or thin. The trick is in the suffix. The suffix - ini means thin paste, and the suffix - onee thick. Maybe you think that pasta is just pasta, no matter how you cook it? And you will be wrong. Experienced cooks know that different types of pasta require not only different cooking times, but also completely different sauces.

Long pasta “loves” a sauce with a thinner consistency, while thick and short pasta prefers a thicker sauce with pieces of vegetables and meat.

Rigatoni pasta, which we will talk about, is a short pasta made in the form of thick corrugated tubes. Yes, yes, exactly corrugated ones, this is very important. The fact is that such a non-smooth surface increases the area of contact between the paste and the sauce and absorbs more sauce.

If you are thinking of making rigatoni pasta, then you should know a few important secrets.

First of all, don't overcook the pasta. Italians believe that pasta loves company, and not only when it is eaten. The cook should not leave the pan with the cooking pasta, so as not to miss the moment when it reaches the “al dente” state, when the outside is already cooked, and the thin inner layer is slightly undercooked.

The second important point is that pasta loves water. It must be boiled in a large amount of water and under no circumstances should it be broken. However, the question of how not to break the pasta is not entirely relevant for rigatoni; rigatoni is a short pasta.

Third. Some Italian chefs recommend adding a couple of tablespoons of vegetable oil to boiling water before cooking pasta, this will help the pasta not stick together. It must be said that pasta made from durum wheat does not tend to stick together when cooked, but oil will not hurt.

The fourth important point - after putting the paste in boiling water, be sure to stir so that the paste does not stick to the bottom and walls of the pan or stick together into lumps.

Fifth secret - do not pour the water from under the finished pasta into the sink, leave a little. If you find your pasta sauce a little dry, you can add a little pasta water to the dish to make it juicier.

The sixth secret regarding the preparation of rigatoni pasta: do not rinse the pasta even with boiling water. Just drain in a colander and let the water drain, and then brush with butter. The fact is that rigatoni pasta that has not been washed with water adheres better to the sauce.

Well, the seventh trick is directly related to the sixth. The sauce for the rigatoni pasta should be prepared at the same time as the pasta itself, so that as soon as the pasta is ready, immediately mix them together. If the recipe takes a little longer to prepare the sauce, start with it, and only then boil the pasta.

Now that you know all the secrets of making rigatoni pasta, choose a recipe to your liking and feel free to cook delicious Italian pasta!

Rigatoni(rigatoni) is an Italian pasta in the form of a short tube. Rigatoni is reminiscent of our Russian “horns” pasta, only not curved, but straight and made from a thinner dough. When there is a lot to do and I understand that there is no time left for the kitchen, I cook meat stew - a tasty and satisfying sauce for pasta. I don’t know what happens to it, but the longer this sauce sits in the refrigerator, the tastier it becomes. And, it should be noted, it really helps out - I quickly boiled the pasta, heated the sauce in the microwave - everyone was full and happy!

You will need:

rigatoni 500 gr
minced beef 500 gr
onion 2 pcs
eggplant 1 piece
zucchini 1 piece
tomato juice 800 ml
dry wine 0.5 cups
sugar 2 tsp
salt 2 tsp.
ground black pepper
garlic 1 clove

Step-by-step photo recipe:

Wash and clean.

Heat in a frying pan vegetable oil and fry the crushed clove of garlic.

Throw away the garlic - it flavored the oil and is no longer needed. Place in the pan and fry it for 10 minutes. Stir to break up any lumps of minced meat.

While the minced meat is frying grind using a meat grinder all vegetables.

Add chopped minced meat to the fried minced meat, salt, pepper And fry all together during 20 minutes. Stir.

Toss fried meat with vegetables in a saucepan with a thick bottom. You can use a non-stick pan.

Add to pan wine, sugar, dry herbs And tomato juice. I usually use peeled tomatoes canned in their own juice. For this amount of minced meat - 2 cans of 400 ml of tomatoes. Grind them with a blender.

Mix everything until smooth, bring to a boil and simmer over low heat for 1.5 - 2 hours covered. Periodically look into the pan, stir and add water so that the stew is juicy.

At the end of cooking try the meat stew and add if necessary salt And pepper.

Like this bright and tasty sauce for pasta You should succeed.

While the sauce is simmering, boil the rigatoni. You can use other pasta, but the good thing about these pastas is that the sauce penetrates them through the hole and saturates them from the inside.

Add salt and vegetable oil to boiling water (5 liters), add, stir so as not to stick to the bottom. Cook for the time indicated on the package. I have 13-15 minutes. Remember that the pasta should not be overcooked, because... she still has to get enough of the sauce.

Before draining the rigatoni in a colander, pour 0.5 liters of water, in which they were cooked - this can be added to the sauce to make it juicier.

Place the rigatoni in a colander to drain.

Place in a saucepan pour vegetable oil, stir.

Serve the rigatoni hot, with the meat ragout on top. Well, and, of course, grated Parmesan, as expected.

You will need:

rigatoni 500 gr
minced beef 500 gr
onion 2 pcs
eggplant 1 piece
zucchini 1 piece
tomato juice 800 ml
dry wine 0.5 cups
sugar 2 tsp
dry Italian herbs 2 tsp.
vegetable oil for frying 100 ml (preferably olive)
salt 2 tsp.
ground black pepper
garlic 1 clove

Fry the crushed clove of garlic in a frying pan in vegetable oil for flavoring, discard the garlic and add minced meat, fry for 10 minutes. Add minced vegetables, salt, pepper to the fried minced meat and fry everything together for 20 minutes. Place the fried meat and vegetables in a thick-bottomed saucepan, add wine, sugar, dry herbs and tomato. Stir, bring to a boil and simmer on low heat under the lid for 1.5 - 2 hours. Stir and add water periodically to keep the stew juicy. Boil the rigatoni for the time indicated on the package. Serve with meat stew.

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(Rigatoni - Italian)

Tasty and aromatic - pasta is a sea of pleasure!

Pasta... is amore! (What means - Love in Italian).
If music is a “Language that does not require translation,” then Italian pasta is a universal product that can be called “The Language of Understanding and Love.”

Serves 6.

Ingredients.

400g (one package - 480g) rigatoni pasta "Barilla"
0.5 cans (or 340g) tomato sauce for spaghetti
2 tablespoons olive oil
1 red bell pepper
2 tomatoes cream (+4 tomatoes for garnish)
1 medium onion
2 cloves garlic
0.5 cans (or 390g) Ricotta cheese
140g (or 1 cup) grated Mozzarella cheese
65g (or 0.5 cups) dry grated Parmesan cheese
2 sprigs fresh basil (or 1 teaspoon dried basil)
0.75 cups cold water
Salt, sugar, black pepper - to taste.

Rigatoni- This is Italian pasta, tubular in shape. Their length varies from 3.5 to 4.5 cm, with a diameter of 1 cm. They are made from durum wheat flour.

Barilla is the most popular pasta in Italy. The pasta of this Italian manufacturing company (in the famous blue boxes and red logo) has long crossed the borders of Italy and has become loved all over the world, because... most consistent with the standard, quality and concept of "". (The box indicates how many minutes you need to cook this or that type of pasta to obtain al dente softness).
The Barilla company also produces spaghetti sauces, or as they are also called, pasta sauces.
Pasta is the general name for pasta in Italy. With the popularity of Italian Cuisine, the word “pasta” now appears on the menus of Italian restaurants, no matter what country they are in.

Preparation.

First boil the pasta. While the pasta is cooking, and the rigatoni takes 13-14 minutes, prepare the vegetables.

Wash tomatoes and peppers.
Remove the seeds and stems from the pepper.
Cut the tomatoes into small pieces, peppers can be cut into 8 pieces or half rings.
Peel the onion and garlic, set aside the garlic cloves for now.
Chop onion into approximately 7mm cubes.
Wash the basil and set aside for now. (Cut the basil leaves into thin strips before cooking).
Open the jars of tomato sauce and ricotta cheese so that everything is ready and at hand - this dish is prepared quickly.
If the pasta is already cooked, drain the water - do not rinse with cold water!
Return the pasta to the pan in which it was placed, add a splash (or 1 teaspoon) of olive oil, shake the pan back and forth so that the pasta is mixed and at the same time coated a little with olive oil - they will not stick together).
Cover the pan with a lid. Leave in a warm place (you can cover the lid of the pan with a kitchen towel folded in four).

Preparation.

(Cook pasta according to package directions. Drain and keep warm. See above).
Pour a little olive oil into a large frying pan (or wide, flat pan). Fry the garlic (over medium heat) and remove from the pan onto a plate.
Fry the onion quickly on both sides, remove from the pan.
Fry the tomatoes, remove from the pan.
Fry red pepper. Return all the fried vegetables to the pan.
Pour in the tomato sauce and coat all the vegetables evenly. Add 0.5 cups of cold water and stir. Cover with a lid and cook over medium heat for 5 minutes. (If the sauce is very thick, add a little more water). Bring to a boil and cook for 2-3 minutes, stirring occasionally.
Place the pasta in the pan with the sauce.
Cover the pasta with sauce, stir lightly. Add ricotta cheese evenly. Mix everything. Sprinkle with basil (chopped basil leaves, or a pinch of dry). Cover and cook for 5 minutes until the ricotta cheese is heated through.
Remove the pan from the heat. Place the pasta in a deep baking pan (or leave it in the frying pan, - attention! - the handle of the frying pan must be fireproof). Sprinkle the dry grated Parmesan cheese evenly over the pasta. Sprinkle grated semi-hard mozzarella cheese on top of it.
In an oven preheated to 185°C, place a baking sheet (frying pan) with pasta and bake for 10-12 minutes, or until the cheese has melted.
Remove from oven. Let stand for 5 minutes in a baking sheet (frying pan). Divide into 6 servings and serve.

Serving.

Place a portion of pasta on a large flat plate for the second.
Next to the pasta, place 2-3 slices of tomato or red pepper, cut into half rings, on a plate.
Garnish the dish with basil or parsley leaves.
Season the pasta with freshly ground pepper, if desired.
And, - bring to the table.

It's simple - all products match well in color and taste.

And the aromas of basil and hot melted cheese are the best decoration for this simple and tasty dish. Mmmm... Molto buono!

Prepared this way, pasta can be a rich side dish for meat and poultry.
But because three cheeses are very filling! — “Rigatoni with vegetable sauce and cheese” is an independent second course.

Buon appetito! Bon appetit!

Besides:

White fish with green bell pepper (stewed in…

How much does rigatoni pasta cost (average price per 1 kg)?

Moscow and Moscow region.

Over the centuries, a distinctive culinary tradition has developed in Italy. The Italians were able to introduce many recipes for real masterpieces of culinary art and craftsmanship into the world tradition. Of course, pizza is considered one of the most famous dishes of Italian cuisine. However, Italian pasta is not inferior in popularity to its compatriot. We agree, pizza began to be made in ancient times. True, pasta is one of the oldest national dishes of Italy, which have been produced in the state since time immemorial.

Currently, Italian pasta is a kind of symbol of the country. Moreover, all pasta products produced in Italy are considered first-class food products. Italian pasta is also a kind of sign of high quality. There are about over 350 types of Italian pasta, among which you can find a pasta product for every taste. Italian pasta will leave few people indifferent, especially if the dish is prepared in accordance with the classical canons of the Italian culinary tradition.

Today, we want to tell you about one of the most popular types of Italian pasta, rigatoni or rigatoni. Along with penne pasta, fusilli, maceroni, and cellentani, rigatoni pasta is a short variety of Italian pasta. This means that rigatone pasta is distinguished by its small size. As a rule, rigatone pasta does not exceed 4 centimeters in length. For residents of our latitudes, rigatone pasta has also been familiar for a long time.

True, in the interpretation of domestic pasta producers, rigatone pasta was transformed into a product called “horns”, only not curved, but straight. It is worth noting that Italian rigatoni pasta is made from high-quality flour. The main feature of rigatoni pasta is that when cooked, the pasta significantly increases in size. For this reason, in Italy, rigatoni pasta is used to make casseroles; in addition, stuffed rigatoni is very popular.

Rigatoni pasta is distinguished not only by its excellent taste, but also by its distinctive consumer properties. for example, when cooked, rigatoni pasta does not soften and does not lose its shape, it only increases in size. In order to properly prepare rigatoni pasta, you need to remember some subtleties. First, you should take your culinary process seriously and purchase quality rigatoni pasta. Nowadays, ordinary domestic pasta is sold under the guise of Italian pasta, which in fact is very different from real pasta.

Secondly, rigatoni pasta, like any other pasta, is primarily an independent dish and in no case a side dish. Pasta simply cannot get boring, because... There are thousands of recipes for preparing the product. Never overcook rigatoni pasta and follow the recommendations that the manufacturer usually places on the package. Cook rigatoni pasta for no more than 12-15 minutes.

Moreover, you should cook the rigatoni pasta in a large amount of water and add a few tablespoons of olive oil to the water before cooking. Rigatoni pasta does not need to be rinsed after the pasta is ready to eat. Rigatoni pasta is served with hot, freshly prepared sauce just like pasta.

Calorie content of rigatoni pasta 220 kcal

Energy value of rigatoni pasta (Ratio of proteins, fats, carbohydrates - bju).

In Italy, over many centuries, an amazing culinary tradition has developed, completely different from the cuisines of other countries and peoples. It was the Italians who gave the world a lot of original dishes, which are rightfully considered masterpieces of culinary art. The most popular dish originating from Italy is, of course, pizza. But traditional Italian pasta has also gained just as much love all over the world. It is interesting that Italians began preparing pizza back in Antiquity, but pasta is also considered one of the oldest national dishes of Italy.

Today, Italian pasta of all types is a kind of symbol of the state, of which local residents are proud, not without reason. Any pasta produced in the country is considered the standard of taste and quality. At the moment, there are at least 350 types of pasta, among which you can find the simplest and most intricate forms, striking in their uniqueness and taste. Real pasta, produced in Italy and prepared in accordance with the best traditions of Italian cuisine, will not leave even the most demanding gourmets indifferent.

Italian pasta with the original name rigatoni is one of the most popular types of pasta. Like penne pasta, macheroni, fusilli, cellentani and others, rigatoni pasta belongs to the so-called short variety. That is, the dimensions of the products on average do not exceed 4 centimeters in length.

Residents of our latitudes are familiar with rigatoni pasta firsthand, although domestic manufacturers offer this product under the name “horns”. At the same time, the shape of the Italian pasta changed slightly and became slightly curved from straight. Italian rigatoni is prepared exclusively from the highest quality flour obtained from durum wheat. At the same time, the products differ in one characteristic feature - when cooked, they greatly increase in size. This allows you to use rigatoni to prepare delicious casseroles; in addition, they are usually stuffed with a variety of fillings.

Italian rigatoni pasta has excellent taste and excellent consumer properties. For example, during cooking, pasta expands and does not lose its original shape and does not become overcooked. But to get excellent rigatoni pasta, you should take into account some nuances. The key to success will be only good quality pasta. Today, it is not uncommon for unscrupulous manufacturers to sell ordinary domestic cones under the brand of Italian rigatoni, which cannot be compared with the original products.

Secondly, it is a mistake to believe that Italian pasta, including rigatoni, is a side dish for meat or fish dishes. The Italians themselves consider pasta to be an exclusively independent dish, which simply cannot get boring due to the existence of thousands of different recipes for its preparation. To get excellent rigatoni, they should never be overcooked; they should be quite a bit damp inside. To do this, just cook the pasta for about 12-15 minutes, as indicated on the package.

For cooking, use a large saucepan and plenty of water. And experienced chefs advise adding a little olive oil in addition to salt. This will give the finished pasta a special flavor and prevent it from sticking together. By the way, properly cooked rigatoni and other Italian pasta do not need to be washed with water, but should be served immediately with any sauce to taste.