Скачать с ютуб How to Make Store Bought Pasta Sauce Better - Rigatoni Tomato Pesto Pasta в хорошем качестве

How to Make Store Bought Pasta Sauce Better - Rigatoni Tomato Pesto Pasta

Do you want to know how to make store bought pasta sauce better? This rigatoni pasta recipe is easy and can be made with store bought pasta sauce. It has store bought pesto or made from scratch pesto added to the sauce to give it a layer of flavor depth plus it's topped off with cheese at the end (totally optional). Feel free to follow this recipe or add your favorite pasta additions in lieu of using the mushrooms, sun dried tomatoes and/or roasted bell peppers. Recipe: *16 ounces (1 LB) Rigatoni Pasta (cook per package directions) *3 tablespoon of olive oil 8 oz of sliced mushrooms *1 medium shallot, small diced (substitute red onion, about ¼ cup) *1 pound (5 links) of italian sausage (spicy or sweet). Remove casing, and break into pieces demonstration in video. *24 oz jar of marinara sauce ( choose your favorite) *¼ cup of sundried tomatoes *¼ cup of roasted red bell peppers (in a jar) *4 tablespoons of pesto (store bought or from scratch) *3 tablespoons of balsamic vinegar *¼ cup of red wine *Black pepper and salt to taste *½ cup of parmesan cheese *6 slices of fresh mozzarella cheese 1. Cook rigatoni pasta per package directions of the brand you purchased. 2. Heat 1 tablespoon of oil in a large pan and add mushrooms on low to medium heat for 2 minutes. Add ½ shallots and let cook while the sauce is prepared. 3. On another burner, heat another tablespoon of oil and add sausage. When sausage is no longer pink, drain excess fat (grease). 4. Heat 1 tablespoon of oil and add ½ shallots. Cook until translucent about 1 minute then add the sundried tomatoes, roasted red bell peppers. COok for an additional 1 minute then add pesto. 5. Add Pesto mixture to the drained sausage and cook for roughly 2 to 3 minutes. 6. Add wine to the sausage mixture to deglaze (scrape up all the yumminess made from browning the sausage) the bottom of the pan. 7. Add you jar tomato sauce/marinara and simmer for 5 minutes. 8. Go back to your mushrooms and add the balsamic vinegar. Once the balsamic vinegar has evaporated, add salt and pepper to taste. Add mushrooms to sauce. Turn off the heat. 9. Let the sauce cool for about 5 minutes, then add the heavy cream. You can allow the sauce to simmer on low for about 3 to 4 minutes or turn it completely off. 10. Take the prepared rigatoni pasta and sauce it in a large pan. 11. Top the sauced pasta with mozzarella cheese and place in the oven under the broiler for 5 minutes. 12. Keep a close eye on the dish, depending on your oven. 13. Remove safely and plate. Top with additional Parmesan cheese. Enjoy! Thanks for watching! Please leave a comment below and subscribe to my channel. Also, let me know what videos you would like to see next!