How to cook Rigatoni

 

PASTA WITH ROASTED BROCCOLI, GARLIC, AND ALMONDS

Ingredients

1 pound Nature’s Farm rigatoni pasta
2 heads garlic, papery skins removed, top quarter of heads cut off and discarded
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 ½ pounds broccoli
Table salt and ground black pepper
¼ teaspoon sugar
¼ teaspoon red pepper flakes
2 – 3 tablespoons lemon juice
¼ cup chopped fresh basil leaves
2 ounces Manchego cheese, grated (about 1 cup)
¼ cup slivered almonds, toasted

Directions

1. Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat oven to 500 degrees.

2. Cut one 12-inch sheet of foil and spread flat on counter. Place garlic heads, cut-side up, in center of foil. Drizzle ½ teaspoon oil over each head and seal packet. Place packet on oven rack and roast until garlic is very tender, about 40 minutes. Open packet and set aside to cool.

3. While garlic is roasting, prepare broccoli. Cut broccoli at juncture of crowns and stems; remove outer peel from stems. Cut stems into 2- to 3-inch lengths and each length into ½-inch-thick pieces. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Place broccoli in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, pepper to taste, and sugar.

4. Remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing cut sides down. Return baking sheet to oven and roast until broccoli is well browned and tender, 10 to 15 minutes.

5. While broccoli roasts, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze roasted garlic cloves from their skins into small bowl. Using fork, mash garlic to smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.

6. Drain pasta, reserving 1 cup cooking water, and return pasta to pot. Add chopped broccoli to pasta; stir in garlic sauce, ¼ cup cooking water, basil, and ½ cup cheese. Adjust consistency with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted almonds.

PASTA WITH ROASTED CAULIFLOWER, GARLIC, AND WALNUTS

Ingredients

2 heads garlic, papery skins removed, top quarter of heads cut off and discarded
6 tbsp plus 1 tsp extra-virgin olive oil
1 head cauliflower (about 1 ½ pounds)
Table salt and ground black pepper
¼ tsp sugar
1 pound Nature’s Farm Rigatoni pasta
¼ tsp red pepper flakes
2 – 3 tbsp juice from 1 lemon
1 tbsp fresh parsley leaves, chopped
2 ounces Parmesan cheese, grated (about 1 cup)
¼ cup chopped walnuts, toasted

Directions

1. Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat oven to 500 degrees.

2. Cut one 12-inch sheet of foil and spread flat on counter. Place garlic heads, cut-side up, in center of foil. Drizzle ½ teaspoon oil over each head and seal packet. Place packet on oven rack and roast until garlic is very tender, about 40 minutes. Open packet and set aside to cool.

3. While garlic is roasting, trim outer leaves of cauliflower and cut stem flush with bottom. Cut head from pole to pole into 8 equal wedges. Place cauliflower in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, pepper to taste, and sugar.

4. Remove baking sheet from oven. Carefully transfer cauliflower to baking sheet and spread into even layer, placing cut sides down. Return baking sheet to oven and roast until cauliflower is well browned and tender, 20 to 25 minutes. Transfer cauliflower to cutting board. When cool enough to handle, chop into rough ½-inch pieces.

5. While cauliflower roasts, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze roasted garlic cloves from their skins into small bowl. Using fork, mash garlic to smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.

6. Drain pasta, reserving 1 cup cooking water, and return pasta to pot. Add chopped cauliflower to pasta; stir in garlic sauce, ¼ cup cooking water, parsley, and ½ cup cheese. Adjust consistency with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.

PASTA WITH CREAMY TOMATO SAUCE

Ingredients

1 pound Nature’s Farm pasta
3 tbsp unsalted butter
1 ounce prosciutto, minced (about 2 tablespoons)
1 small onion, diced fine (about ¾ cup)
1 bay leaf
pinch red pepper flakes
Table salt
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tbsp tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
2 cups plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
¼ cup plus 2 tablespoons dry white wine
½ cup heavy cream
Ground black pepper
¼ cup chopped fresh basil leaves
Grated Parmesan cheese, for serving

DIRECTIONS

This sauce is best served with short pasta, such as Nature’s Farm penne, rigatoni, or spirals.

1. Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.

3. Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.

4. Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.