Rigatoni with Broccoli and Sausage

From the kitchen of One Perfect Bite...This simple weeknight supper can be table ready in a bit less than 30 minutes. It makes a nice family meal with minimal use of pots and pans, or wear and tear on the cook. This is not a saucy pasta but it has wonderful flavor. I use linguica when I make this for my family, but any well-seasoned sausage can be used, as long as you are careful about the heat level of the sausage you select. The dish also uses red pepper flakes, which when paired with a hot and spicy sausage, can make the dish surprisingly hot and over-the-top for some diners. I'm quite fond of this pasta because of its ample use of broccoli, which is a favorite of mine. I make additional cheese available at the table and I always save a cup or so of the pasta cooking water to provide extra moisture if it is necessary. I do hope you'll give this recipe a try.Here is how this simple pasta supper is made.

Rigatoni with Broccoli and Sausage...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
3/4 pound Italian-style sausage, casings removed
3 cloves garlic, sliced
1 pound rigatoni
3/4 cup fat-free chicken broth
1/4 teaspoon red-pepper flakes
1 head broccoli (2-1/2 pounds), cut into flowerets (8 cups)
1 tablespoon garlic olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons grated Parmesan

Directions:
1) Bring large pot of lightly salted water to boiling.
2) Crumble sausage into nonstick skillet with garlic; saute 5 minutes.
3) Add rigatoni to boiling water. Cook until al dente, tender yet firm.
4) Add broth, flakes and broccoli to skillet. Cover and cook for 5 minutes. Uncover; add oil, juice, salt, pepper and Parmesan. Remove from heat.
5) Drain pasta. Place in a serving bowl. Toss with sauce. Cover bowl and let sit for 2 minutes. Yield: 6 servings.

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Pumpkin, Sausage and Sage Rigatoni

From the kitchen of One Perfect Bite...We are home again, just in time to feed the gangs of ghosts and goblins roaming down our streets. I hope this lovely pasta will keep them on their feet. Forgive that, please. At my best, I'm not a poet and when I'm sleep deprived I'm simply not responsible for what I say or write. Despite that, I wanted to let you know we are back and chock full of tales and recipes to share with you over the course of the next few weeks. In the meantime, I hope you'll accept this lovely recipe as proof of my good intentions. It first appeared in Family Circle magazine and it is perfect for an All Hollows' Eve supper. The casserole is easy to prepare and, save for the mezzi rigatoni, you'll find all the ingredients you need in your local grocery store. Mezzi rigatoni is half the length of its larger, more popular cousin and while it is nice to use here, any tubular pasta can be substituted. I hope you'll give this recipe a try. It is a nice change from the usual pasta dishes we prepare for our families. Here's how it is made.

Pumpkin, Sausage and Sage Rigatoni...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
4 12-ounces links uncooked hot Italian sausage, casings removed
1 tablespoon chopped fresh sage
1 29-ounce can solid-pack pumpkin
1-1/2 cups low-fat milk
4 ounces Neufchatel cheese, softened
2 egg yolks, beaten
1 cup + 2 tbsp grated Asiago cheese
1/4 teaspoon nutmeg
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 pound rigatoni (mezzi rigatoni if possible)
1/3 cup panko bread crumbs

Directions:
1) Heat oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.
2) Add sausage to a large skillet set over medium heat. Cook 8 to 10 minutes or until browned, breaking apart with a wooden spoon. Stir in sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.
3) In same skillet, whisk pumpkin, milk, Neufchatel, egg yolks, 1 cup of the Asiago, the nutmeg, pumpkin pie spice and salt. Stir over medium heat until cheeses are melted.
4) Meanwhile, cook rigatoni in boiling water 1 minute less than package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to pot. Stir in sausage, pumpkin mixture and reserved pasta water. Mix well to combine. Transfer to a 13 x 9 x 2-inch dish and top with panko and remaining 2 tablespoons Asiago. Bake at 350 degrees F for 20 minutes. Turn broiler on HIGH and broil 1 to 2 minutes or until top is lightly browned. Yield: 8 servings.

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Rigatoni with Creamy Tomato Sauce

From the kitchen of One Perfect Bite...This simple pasta has the makings of a great family meal that will appeal to young and old alike. The dish has three basic elements; pasta, a rich tomato sauce and cheese. The sauce can be quickly made from canned or fresh tomatoes and the cheese can be served on the side or folded into the marinara if you want a creamy sauce. This is a perfect dish to serve on a busy school night. It can be made in stages. The tomato sauce, which freezes well, can be made days before its needed and rewarmed when you are ready to use it. For reasons that still elude me, cooks back in the 50's and 60's thought marinara sauce had to simmer for hours before it could be served. Imagine the looks on their faces if they were to learn that these days we make it in 20 minutes. Would they call that progress? I love the appearance of this dish. It has a spare elegance that I find appealing. The dish also makes me smile. When my children were quite young they called spaghetti worms and rigatoni whistles. I wonder if the food mainstream is ready for a dish called Whistles in Red Sauce. This basic tomato sauce is the one that introduced most of us to Italian cooking and I think we still love its simplicity. I hope those of you who make this recipe, which was found in a special issue of Gourmet, will enjoy your own walk down memory lane. Here's their recipe for Rigatoni with Creamy Tomato Sauce.

Rigatoni with Creamy Tomato Sauce...from the kitchen of One Perfect Bite courtesy of the special publication, Gourmet Easy Dinners.

Ingredients:
3 pounds fresh plum tomatoes or 1 (28-oz) can whole tomatoes in juice
2 large garlic cloves, crushed with side of a large heavy knife
Pinch of hot red-pepper flakes
1/4 cup olive oil
1-1/4 tsp salt
4 fresh basil leaves, torn into bits
1 pound rigatoni
1 cup ricotta (about 8-ounces; preferably fresh)
Grated Pecorino Romano

Directions:
1) If using fresh tomatoes, cut a shallow X in bottom of each with a paring knife and blanch tomatoes in 3 batches in a 5- to 6-quart pot of boiling water, 1 minute per batch. Transfer blanched tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then halve lengthwise and seed. Chop tomatoes (fresh or canned), reserving juice (from cutting board or can).
2) Cook garlic and red-pepper flakes in oil in a 4-quart heavy pot over moderate heat, stirring, until garlic is golden, about 5 minutes. Discard garlic, then add tomatoes with their juice and salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from heat and stir in basil and salt to taste.
3) Cook pasta in a 6- to 8-quart pot of well salted boiling water, uncovered, until al dente, then drain in a colander.
4) Toss pasta with warm marinara sauce in a large bowl. Serve with ricotta and grated Pecorino Romano. Yield: 4 servings.

Cooks’ Notes: Sauce can be made ahead and cooled completely, uncovered, then chilled, covered, up to 5 days or frozen in an airtight container for 2 months.

If using canned tomatoes, whose sodium content varies, use only 1/4 teaspoon salt then season your finished sauce with additional salt if desired.

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