Get Hailee Catalano’s recipes for carrot rigatoni, strawberry sundae
Recipes in this Video
Spicy Carrot Rigatoni is a modern twist on traditional Italian pasta dishes, showcasing the versatility of carrots in a creamy sauce. This dish has gained popularity for its vibrant color and unique flavor profile, appealing to those seeking healthier pasta options. Today, variations can be found in many Italian restaurants and home kitchens across the globe, often featuring seasonal vegetables and different spice levels.
Ingredients
- ●rigatoni
- ●carrots
- ●olive oil
- ●garlic
- ●onion
- ●red pepper flakes
- ●vegetable broth
- ●heavy cream
- ●parmesan cheese
- ●basil
- ●salt
- ●black pepper
- ●lemon juice
- ●spinach
- ●nutmeg
- ●chili powder
- ●parsley
Instructions
- 1Cook rigatoni in salted boiling water until al dente, about 10-12 minutes.
- 2Drain the rigatoni and reserve some pasta water.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Add chopped onion and sauté until translucent, about 5 minutes.
- 5Stir in minced garlic and red pepper flakes; cook until fragrant, about 1 minute.
- 6Add grated carrots and sauté until softened, about 5-7 minutes.
- 7Pour in vegetable broth and bring to a simmer for 3-5 minutes.
- 8Stir in heavy cream and season with salt, black pepper, and nutmeg.
- 9Add cooked rigatoni to the skillet and toss to combine, adding reserved pasta water as needed.
- 10Fold in fresh spinach and cook until wilted, about 2 minutes.
- 11Finish with lemon juice and chopped parsley before serving.
- 12Top with grated parmesan cheese and additional red pepper flakes if desired.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is a dairy-free option that adds a cheesy flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups strawberries, hulled and halved
- ●2 cups rhubarb, chopped into 1-inch pieces
- ●1/2 cup granulated sugar
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●4 cups vanilla ice cream
- ●1/2 cup whipped cream
- ●1/4 cup chopped nuts (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large mixing bowl, combine the strawberries, rhubarb, sugar, vanilla extract, and cinnamon. Toss until the fruit is well coated.
- 3Spread the fruit mixture evenly on a baking sheet lined with parchment paper.
- 4Roast in the preheated oven for 20-25 minutes, or until the rhubarb is tender and the strawberries are bubbly.
- 5Remove from the oven and let cool slightly.
- 6In serving bowls, scoop 1-2 scoops of vanilla ice cream.
- 7Top the ice cream with the roasted strawberry and rhubarb mixture.
- 8Add a dollop of whipped cream on top of the fruit.
- 9Sprinkle with chopped nuts if desired.
- 10Serve immediately and enjoy your sundae!
Equipment
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