| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound dried rigatoni pasta
- 3 tablespoons olive oil, divided
- 1/2 pound ground beef
- 1/2 pound Italian sausage, casings removed
- 1 small red pepper, seeded and thinly sliced
- 1 small yellow pepper, seeded and thinly sliced
- 1 small Spanish onion, thinly sliced
- 2 cups Sun-Dried Tomato Cream Sauce, recipe follows
- 2 tablespoons olive oil
- 2 cups sun-dried tomatoes, diced
- 1 small Spanish onion, diced
- 1 tomato, roughly chopped
- 3 cloves garlic, chopped
- 1 cup chicken stock
- 1 cup tomato juice
- 1 teaspoon crushed red pepper flakes
- 1/4 cup heavy cream
Instructions
- Boil the pasta in salted water until al dente, about 6 to 8 minutes. Drain and put into a large bowl.
- Meanwhile, while the pasta is cooking, in a large saute pan over medium-high heat, heat 2 tablespoons olive oil and cook the ground beef and sausage until browned and cooked through. Remove the mixture from the pan and add to the pasta bowl. Add the remaining olive oil to the pan and saute the peppers and onion until golden brown and tender. Using a slotted spoon, transfer the peppers and onions to the pasta bowl. Heat the sauce in a saucepan and then pour it over the pasta mixture and toss to coat. Serve hot.
- To make Sun-Dried Tomato Cream Sauce:
- Heat the olive oil in a large saute pan over medium-high heat. Cook the sun-dried tomatoes and onion for 5 minutes. Add the tomato, garlic, chicken stock, tomato juice, and crushed red pepper and simmer to reduce by 1/4. Add the heavy cream and cook for 1 more minute, then carefully transfer to a food processor or blender. Puree the sauce until smooth. Serve the sauce warm or store in the refrigerator until ready to use.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1102 |
| Total Fat | 55 g |
| Saturated Fat | 17 g |
| Carbohydrates | 113 g |
| Dietary Fiber | 9 g |
| Sugar | 19 g |
| Protein | 40 g |
| Cholesterol | 106 mg |
| Sodium | 628 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1102 |
| Total Fat | 55 g |
| Saturated Fat | 17 g |
| Carbohydrates | 113 g |
| Dietary Fiber | 9 g |
| Sugar | 19 g |
| Protein | 40 g |
| Cholesterol | 106 mg |
| Sodium | 628 mg |
Reviews
I didn’t care too much for this sauce. It was very oily, and too pasty.
The Sun-Dried Tomato sauce was fantastic…even my husband loved it!
I also had sun-dried tomatoe fetuccine for this recipe. I did not make the mostaccioli with meat that goes with it. Also, since I did not have cream, I substituted equal amount of sour cream and used up my last tablespoon of cream cheese as well. Whirred it up in my blender, served it on the sun-dried tomatoe fetuccine along with sauteed tilapia and broccoli in a Italian balsamic vinagerette. We really loved the sauce…I’ll be making it again.
I also had sun-dried tomatoe fetuccine for this recipe. I did not make the mostaccioli with meat that goes with it. Also, since I did not have cream, I substituted equal amount of sour cream and used up my last tablespoon of cream cheese as well. Whirred it up in my blender, served it on the sun-dried tomatoe fetuccine along with sauteed tilapia and broccoli in a Italian balsamic vinagerette. We really loved the sauce…I’ll be making it again.