A Pasta Discovery {Recipe: Rustic Baked Rigatoni}

Rigatoni Chicken PastaI know… I know… stop talking about the darn homemade pasta, right? I’m sorry! I just can’t help it. When I made homemade pasta for the first time last week, it was kind of a moment for me. I looked back at my Hamburger Helper days many moons ago and marveled at how far I had come. I mean, really… I was making homemade pasta. How cool is that?

So anyway, as much as I enjoyed just sitting around admiring the cute little fresh pasta shapes, I knew my family wouldn’t be thrilled with the pasta just being kitchen home decor. I needed to implement it into something that would feed their hungry bellies. Enter the booklet that came with the KitchenAid Pasta Attachment. I’ve always had a love for appliance booklet recipes. They tend to be some of the best of the best, in my opinion. This Rustic Baked Rigatoni is no exception… it is a simple recipe with a blend of flavors that don’t compete with each other. Instead, they compliment each other in the best way and give the fresh, homemade pasta its moment to shine!

I eliminated the Italian Sausage and made some other changes simply based on what I had on hand. I doubled the chicken to make up for the missing sausage.

Rustic Baked Rigatoni (From the KitchenAid Pasta Attachment Recipe Booklet)

  • 1 tbs olive oil
  • 2 boneless skinless chicken breasts, sliced into 1/4″ pieces
  • 2 Italian sausage links, sliced diagonally into 1/4″ pieces
  • 1 small onion, sliced
  • 1 small green pepper, seeded and sliced (I used a yellow bell pepper)
  • 2 large cloves of garlic, minced
  • 1 tsp chopped fresh rosemary
  • 1/8 tsp cayenne pepper
  • 1 14.5 ounce can petite diced tomatoes with juice
  • 3/4 cup half & half
  • 1/2 recipe basic egg noodle pasta, extruded into short cut rigatoni, cooked and drained
  • 1/2 cup shredded Mozzarella cheese (we used cheddar)
  • 1/4 cup grated Romano cheese (we used Parmesan)

Heat oil in a large skillet over medium  heat. Add chicken and sausage links and cook, stirring occasionally, for 5-6 minutes. Add onion, green pepper, and garlic. Continue cooking and stirring until meat is completely cooked through and vegetables are tender, about 6-7 minutes. Add rosemary, cayenne pepper, and tomatoes. Stir well to combine and bring mixture to a simmer. Stir in half and haf and remove mixture from heat. Add cooked pasta and stir well to combine. Transfer mixture to a greased 2 1/2 quart baking dish. Sprinkle with mozzarella and Romano cheeses. Bake at 350 degrees for 15-20 minutes or until heated through. Serve immediately.




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Comments

  1. says

    I have that kitchenaid attachment too and I’m completely head over heels in love with it. So awesome!

    I love the spaghetti setting the best but I sometimes use the macaroni one to make homemade mac and cheese. Your pasta dish looks so tasty

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