Best Rotini With Spicy Meat Sauce Recipes

ONE-POT SAUCY BEEF ROTINI

Steps:

• In a 6-qt. stockpot, cook the first five ingredients over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. , Add pasta sauce, salt and water; bring to a boil. Stir in rotini; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is al dente, stirring occasionally. Serve with cheese.

ROTINI WITH SPICY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook until al dente and drain the pasta.
• In large skillet, heat the olive oil over medium heat.
• Add in the minced garlic and chopped onion. Cook until fragrant.
• Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
• Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
• Put in all the pasta in the skillet together with the sauce.
• Stir them together over low heat.
• Serve hot and sprinkle the finely chopped parsley as garnishing.
• Eat up and enjoy!

ROTINI & SPICY CHICKEN IN TOMATO SAUCE

Steps:

• Blend tomato sauce and cream cheese in blender until smooth.
• Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
• Stir in parsley.

ROTINI WITH SPICY ANDOUILLE SAUCE

Steps:

• Brown sausage well in a large saucepan.
• Drain off fat, then add onions and garlic and cook over lower heat until transparent but not browned.
• Add crushed tomatoes, Worcestershire sauce, Liquid Smoke, Tabasco sauce, oregano, thyme and chili powder; combine thoroughly and simmer together for at least 30 minutes.
• Serve with rotini.

SIMPLE HAMBURGER HOT DISH

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, cook beef and onions over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in tomato sauce, tomatoes, garlic powder, salt and pepper; heat to a simmer over high heat. Remove from heat; stir in pasta and 1 cup of the cheese. Pour into baking dish.
• Cover dish with foil. Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.

ROTINI IN RICH MEAT SAUCE

Steps:

• heat olive oil in saute pan over medium heat, add onion, garlic and celery, cook for 6 minutes.
• add basil, parsely and wine, cook for 1 minute.
• add both meats and season. cook for 6 minutes over medium heat, stir twice during cooking.
• add tomatoes, tomato paste, sugar and thyme, season with salt and pepper and cook for 18 minutes over low heat.
• mix with hot pasta and serve with grated cheese.

RIGATONI WITH SPICED MEAT SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside.
• While pasta is cooking, cook lamb in a large saucepan over medium-high, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender, 4 to 6 minutes.
• Stir in tomato paste, cinnamon, and cayenne, and cook until fragrant, about 2 minutes. Add 1 1/2 cups water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 8 to 10 minutes. Stir in vinegar, and season again with salt and pepper. Add sauce to pot with pasta, and toss to combine.

WHOLE WHEAT ROTINI WITH SPICY TURKEY SAUSAGE AND MUSTARD GREENS

Steps:

• Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
• Remove from heat.
• Combine water and remaining broth in a large Dutch oven.
• Bring to a boil over high heat; stir in pasta.
• Cook, uncovered, 10 minutes or until al dente.
• Drain well; place pasta in a large bowl.
• Keep warm.
• Heat a Dutch oven over medium heat.
• Coat pan with cooking spray.
• Add onion; cook 4 minutes or until tender, stirring occasionally.
• Add garlic; cook 1 minute, stirring constantly.
• Remove casings from sausage.
• Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
• Stir in greens; cook 2 minutes or until greens wilt.
• Add reduced broth, half-and-half, and cheese.
• Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
• Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
• Toss well to combine.
• Serve immediately.