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    Herman’s Recipe Book

    Sausage Rigatoni Rosa with Zucchini & Parm

    2 servings

    porzioni

    20 minutes

    tempo di preparazione

    25 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    6 ounce Rigatoni Pasta

    1 unit Zucchini

    1 clove Garlic

    9 ounce Longhini's Pork Sausage

    1 ½ ounce Tomato Paste

    4 tablespoon Cream Cheese

    1 unit Chicken Stock Concentrate

    1 teaspoon Chili Flakes

    ½ cup Parmesan Cheese

    2 teaspoon Cooking Oil

    ½ teaspoon Sugar

    1 tablespoon Butter

    Salt

    Pepper

    Istruzioni

    • Wash and dry produce. • Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside. • Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.

    • While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate. • Remove sausage* from casing; discard casing. • Heat another drizzle of oil in same pan over medium-high heat. Add sausage; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step).

    • Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes. • Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

    • Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide between bowls; top with remaining Parmesan and serve.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    920 kcal

    Grassi Totali

    42 g

    Grassi Saturi

    21 g

    Grassi Insaturi

    -

    Grassi Trans

    -

    Colesterolo

    180 mg

    Sodio

    1860 mg

    Carboidrati Totali

    86 g

    Fibra Alimentare

    5 g

    Zuccheri Totali

    14 g

    Proteine

    47 g

    2 servings

    porzioni

    20 minutes

    tempo di preparazione

    25 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    6 ounce Rigatoni Pasta

    1 unit Zucchini

    1 clove Garlic

    9 ounce Longhini's Pork Sausage

    1 ½ ounce Tomato Paste

    4 tablespoon Cream Cheese

    1 unit Chicken Stock Concentrate

    1 teaspoon Chili Flakes

    ½ cup Parmesan Cheese

    2 teaspoon Cooking Oil

    ½ teaspoon Sugar

    1 tablespoon Butter

    Salt

    Pepper

    Istruzioni

    1

    • Wash and dry produce. • Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside. • Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.

    2

    • While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate. • Remove sausage* from casing; discard casing. • Heat another drizzle of oil in same pan over medium-high heat. Add sausage; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step).

    3

    • Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes. • Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

    4

    • Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide between bowls; top with remaining Parmesan and serve.