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Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan Recipe

Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan

olive oil

onion,

garlic cloves, chopped

dry red wine

tomatoes

rigatoni

(packed) fresh arugula, stemmed

basil leaves

oregano

Parmesan cheese

Bon Appétit

Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

A sesame-scented dough is slathered with kimchi compound butter to create the ultimate savory breakfast roll.  

Cheesy Kimchi Rolls

all-purpose flour,

sugar

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

salt

water

sesame oil

eggs

Cooking spray

cabbage kimchi (from

garlic

scallions

extra-sharp cheddar cheese,

black pepper

white sesame seeds

Place 8 tablespoons of the unsalted butter in a medium bowl and let sit at room temperature to soften while you make the dough. 

Instructions

Place 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place 1 cup warm water (about 125ºF),1/4 cup toasted sesame oil, and 2 large eggs in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Once all the egg mixture is incorporated, Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes. After 5 minutes, if the dough is sticking to the edges of the bowl, add more flour 1 tablespoon at a time. (If mixing by hand, stir until a shaggy dough forms, then knead on a work surface until a finger pressed into the dough springs back, about 7 minutes.)

Gently remove the dough from the bowl and coat the bowl in cooking spray. Return the dough to the bowl. Tightly cover the bowl in plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 1/2 hours. Meanwhile, make the filling when the butter in the bowl is softened.

Make the dough: 

Prepare the following: Drain 2 cups cabbage kimchi in a fine-mesh strainer, pressing out any excess liquid with a rubber spatula. Place the kimchi in the bowl of a food processor and pulse until coarsely chopped, about 10 pulses. (Alternatively, chop the kimchi by hand.) Return the kimchi to the strainer and press out any excess liquid.

Heat a medium non-stick skillet over medium heat. Add the kimchi and cook until some liquid has evaporated, 4 to 5 minutes. Transfer back to the strainer to drain and cool.

Mince 4 garlic cloves and add to the bowl with butter. Thinly slice 3 medium scallions. Reserve 2 tablespoons of the greens for garnish, then add the remaining scallions to the bowl with butter. Add the cooled kimchi, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Grate 6 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 1/2 cups). Coat a 9x13-inch baking dish with cooking spray. 

Make the filling: 

When the dough is ready, punch it down and transfer onto a lightly floured work surface. Flour a rolling pin and roll the dough into a 24x10-inch rectangle (about 1/3-inch thick), with a longer side closer to you.

Evenly spread the kimchi filling onto the surface of the dough, then sprinkle with the cheese. Starting at the bottom, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Position the log seam-side down. Trim 1 inch off each end of the log and discard. Cut the log crosswise into 15 pieces. Arrange the rolls cut-side up in the baking dish, 5 across and 3 down.

Loosely cover in plastic wrap and let rise at room temperature for 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Melt the remaining 2 tablespoons unsalted butter in the microwave or in a small saucepan.

Uncover and brush the butter onto the rolls. Sprinkle with 2 tablespoons white sesame seeds. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 30 to 35 minutes.

Fill and assemble the rolls: 

This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.

Peanut Butter Pie

graham cracker crumbs

unsalted butter, melted

heavy cream

cream cheese,

peanut butter

brown sugar

vanilla extract

Epicurious

In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.

With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.

Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.

Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).

Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!

These sliders have it all: sweet slices of ham, irresistibly gooey Swiss cheese, squishy Hawaiian rolls, and a savory butter drizzled over top.

Ham and Cheese Sliders Recipe

unsalted butter

Dijon mustard

Worcestershire sauce

onion powder

(12-ounce) package Hawaiian sweet rolls,

Swiss cheese

deli ham (about 10 ounces)

poppy seeds

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Place 4 tablespoons unsalted butter in a small, microwave-safe bowl and microwave until melted, 20 to 30 seconds. (Alternatively, melt butter in a small saucepan over medium heat.) Add 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, and 1/4 teaspoon kosher salt, and whisk to combine. 

Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9x13-inch or 7x11-inch baking dish.

Arrange 6 slices of the Swiss cheese on the rolls, overlapping the slices as needed to completely cover. Fold and arrange 12 thin slices ham over the cheese, arranging a slice on each roll. Layer the remaining 6 slices Swiss cheese over the ham. Place the top half of the rolls over the cheese.

Brush the butter onto the top of the rolls, then sprinkle with 1 teaspoon poppy seeds. Cover the baking dish tightly with aluminum foil.

Bake until the sandwich is heated through and the cheese melts, about 20 minutes. Uncover and bake until the rolls are lightly browned, 7 to 8 minutes. Transfer the slab to a cutting board, then cut into individual sliders with a serrated knife before serving. 

Here's how Mario Carbone and Rich Torrisi of New York City's Torrisi Italian Specialties make these cake-like Technicolor treats.

Rainbow Cookies

eggs,

sugar, divided

almond paste (not marzipan), chopped

all-purpose flour

red food coloring

orange marmalade, heated, strained

bittersweet chocolate, chopped, melted

green food coloring

13x9x2" metal baking pans

Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.

With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.

Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.

Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.

Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.

Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.

You've never had a cherry pie this good—an incredible sour cherry filling, a light and flaky crust, and vanilla ice cream to top it all off. If you can't find sour cherries, use sweet cherries and a little extra lemon juice instead.

Classic Sour Cherry Pie with Lattice Crust

all purpose flour

(2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

(or more) ice water

cornstarch

whole pitted sour cherries cherries

juice

unsalted

(about) milk

Vanilla ice cream

Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Hand-Held Salad With Buttermilk, Grapefruit, and Mixed Seeds

coriander seeds

fennel seeds

garlic clove, crushed

lemon

buttermilk

Kosher salt

serrano chile

grapefruit zest

grapefruit juice

lemon juice

red wine vinegar

ginger

assorted seeds (such

Olive oil and Aleppo-style pepper (for serving)

Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. Using the side of a chef’s knife, lightly crush spices on a cutting board. Transfer to a small bowl and mix in garlic, lemon zest, and cream. Cover and chill 1 hour.

Strain infused cream through a fine-mesh sieve into a medium bowl; add buttermilk and whisk until soft peaks form. Season with salt, then mix in grated chile.

Whisk grapefruit juice, lemon juice, vinegar, and ginger in a large bowl and season with salt. Add lettuce wedges to bowl, season with salt, and toss to coat. Arrange lettuce wedges on a platter.

Using a small spoon, swipe some infused cream over lettuce wedges. Sprinkle with half of assorted seeds, then drizzle with oil and top with Aleppo-style pepper and grapefruit zest.

Sprinkle remaining assorted seeds over remaining infused cream and serve alongside lettuce wedges for dipping.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

Tuscan Kale Caesar Slaw

anchovy

Parmesan, divided

salt and black pepper

egg,

Tuscan kale

Info:**Tuscan

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

Pineapple Sangria is the perfect, refreshing summer drink! Packed with fruit, juice, and alcohol, you should whip up a batch today!

Pineapple Sangria

pineapple juice

white wine (I used Pinot Grigio)

Peach Schnapps

Brandy

apple juice

pineapple, diced

limes, sliced

lemons, sliced

In a large drink container, combine sliced fruit...

In a large drink container, combine sliced fruit with liquids. Stir and refrigerate until ready to serve!

I find this best when made the night...

I find this best when made the night before!

This vegan vanilla cake is light and fluffy, but also rich-tasting. It's a crowd-pleasing cake that's perfect for birthday parties and gatherings!

Vegan Vanilla Cake

vegan butter sticks

vegan granulated sugar

aquafaba

white vinegar

tbsp. baking powder

almond milk

Preheat oven and prepare pans

Preheat your oven to 350°F (180°C). Then prepare your pans by greasing them with a mixture that’s equal parts (by volume) vegetable shortening, sunflower or vegetable oil, and flour.* (I used 1 1/2 tbsp. of each to grease 3 six-inch pans.)

Cream butter and sugar

In a stand mixer using the paddle attachment, cream together your vegan butter and sugar on medium speed for about 3-4 minutes, until well-combined and fluffy. You can do this by hand, but you may need to cream the butter and sugar for a few minutes longer.

Add wet ingredients

Add in your aquafaba, vanilla, and vinegar and mix until well-combined.

Sift dry ingredients

In a separate bowl, sift your flour, salt, and baking powder together. Whisk it together to make sure it’s well-mixed.

Combine batter

Add about 1/3 of your dry ingredients to the butter mix and mix on medium-low speed until just combined, then add about 1/3 of your almond milk. Repeat twice more until everything is just combined, but don’t overmix your batter.

Pour into pans

Scoop your cake batter into your pans, using an equal amount of batter for each pan. I like to weigh the pans to ensure I have even layers. If you don’t have a kitchen scale, you can use a measuring cup to measure the amount of batter you’re adding to each pan. Use the back of a spoon to spread the batter inside the pan.

Bake

Wrap each pan with a wet cake strip, then bake for 35-40 minutes*, until a toothpick comes out clean and the cake springs back with light pressure.

Cool/Freeze

Remove the layers from the pans, then let cool on a cooling rack for 30 minutes. Wrap them in plastic wrap and freeze them until you’re ready to frost them. You can also let the layers cool to room temperature and frost them, but the cake will be more delicate and difficult to frost.

Frost and decorate

Assemble the layer cake with a layer of frosting between each layer. Then frost the outside and top of the cake as desired. (Detailed frosting instructions are included in the post above).

Use a light-colored metal cake pan with straight sides for best results.

I recommend greasing your pans with a mixture of 1 1/2 tbsp. each of sunflower oil, shortening, and flour. See the post above for more details on this and other methods.

Cake strips help the cake to bake evenly, preventing domed tops and caramelized edges. In my tests, the cakes baked with cake strips had the best texture.

If you're not using cake strips, your cake will take about 5 minutes less to bake.

This cake will stay fresh for 3 days or so at room temperature, covered. For longer storage, I recommend freezing.

For more tips and frosting instructions, please see the post above.

Festoni Pasta with Vodka Sauce

festoni pasta

vodka sauce

Basil

Bring water to boil and add a dash of salt.

Once water boils, add festoni pasta and cook for 3-4 minutes.

Drain pasta and add vodka sauce.

Time to plate! Top your pasta off with basil and parmesan cheese — perfection!

This Kulfi recipe calls for a mix of evaporated milk and cream. It is then cooled down while the cardamom &amp;amp; rose water latch on with a spicy floral sweetness. 

Top 13 graduation recipes from across the web

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Top 13 graduation recipes from across the web

The most viewed graduation recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rigatoni with Spicy Sausage-Tomato ...

Cheesy Kimchi Rolls

Peanut Butter Pie

Ham and Cheese Sliders Recipe

Rainbow Cookies

Classic Sour Cherry Pie with Lattic...

Hand-Held Salad With Buttermilk, Gr...

Tuscan Kale Caesar Slaw

Pineapple Sangria

Vegan Vanilla Cake

Festoni Pasta with Vodka Sauce

Meera Sodha’s Cardamom &amp;amp; Ro...

Erin McDowell&#39;s Strawberry Not-...

The most viewed graduation recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Meera Sodha’s Cardamom & Ro...

Erin McDowell's Strawberry Not-...