This is by far the best pasta I’ve ever had! No, I’m not just saying that because I made it. It seriously is the best! Not only is the flavor incredible, it’s extremely easy to prepare. The chicken is juicy and and cut small enough to get a piece in every bite! Rigatoni is most...Continue Reading
When you start craving a taste of Italy at home, whip up this simple, rich Rigatoni di Gregorio recipe with chicken and mushrooms.
This is the actual Macaroni Grill recipe for Carmela's Chicken Rigatoni. At home, I use a combination of olive oil (2 T) and butter (4T) instead of butter flavored oil (less overall as well). In addition, I use Kittencal's recipe for caramelized onions http://www.food.com/recipe/kittencals-caramelized-onions-89007.
Tsukune are grilled Japanese chicken meatball skewers glazed in a delicious sweet-savory sauce. Typically served at yakitori and izakaya restaurants, these juicy and irresistible meatballs are easy to make at home with your oven broiler or grill. It’s hard to eat just one!
This Chicken Sausage Rigatoni with Crispy Breadcrumbs is a quick and simple pasta dish that comes together in 30 minutes and is LOADED with flavor. Italian chicken sausage, herbs, and lots of tomato-y goodness makes this one special. The addition of crispy herbed breadcrumbs on top adds a wonderful crunch to the saucy pasta. This one is a must make!
There’s something about cheesy pasta bakes that I’ve always found absolutely crave-worthy. But, in my experience, they can be kind of a letdown, often dry & overcooked all at once. So I set out to create a recipe to satisfy my cravings for the perfect pasta bake, & that's how this baked rigatoni recipe came to be! I jokingly refer to it as "Better Than Baked Ziti" or "Baked Ziti 2.0," but every component has been really carefully crafted to create a pasta bake for the ages: Sauciness. This recipe starts with a quick & simple homemade meat sauce made of Italian sausage, loads of aromatics, tomatoes, & wine. There's enough of it to create a beautifully saucy plate of pasta – even after it bakes! – & you'll be surprised by how much richness it adds despite a relatively short simmer. Texture. Rigatoni is the ideal pasta here because its ridges & wide opening capture plenty of meat sauce. Try to look for mezzi rigatoni, & be sure to boil it just under al dente to ensure it doesn't overcook as the pasta bakes. Cheesiness. This baked rigatoni is layered with creamy ricotta & melty mozzarella for a lasagna-like effect (without the fuss of assembling a lasagna!) so each serving has an epic cheese pull – everyone at the table will be so impressed! It's really the perfect pasta bake, & I think you'll love it as much as we do. ♡ Happy cooking!