Name: Tortellini & Rainbow Chard in Vodka Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: Quick & Easy
Ingredients: 1 pkg. (20 ounces) refrigerated cheese tortellini; 1 tablespoon olive oil; 1 yellow onion, chopped; 1/4 teaspoon red pepper flakes; 1 pkg. (10 ounces) chopped rainbow chard; 2 cloves garlic, finely chopped; 1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce; 1/2 cup vodka; 1/2 cup heavy cream; 1/2 cup shredded Parmesan cheese

Tortellini & Rainbow Chard in Vodka Sauce

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

1 pkg. (20 ounces) refrigerated cheese tortellini
1 tablespoon olive oil
1 yellow onion, chopped
1/4 teaspoon red pepper flakes
1 pkg. (10 ounces) chopped rainbow chard
2 cloves garlic, finely chopped
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup vodka
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

1 pkg. (20 ounces) refrigerated cheese tortellini
1 tablespoon olive oil
1 yellow onion, chopped
1/4 teaspoon red pepper flakes
1 pkg. (10 ounces) chopped rainbow chard
2 cloves garlic, finely chopped
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
1/2 cup vodka
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese

Instructions

Cook pasta as directed on package; drain well.
Heat oil in large high-sided skillet on medium-high heat. Add onions, red pepper flakes and chard; cook 7-9 min. or until onions are translucent and chard is wilted, stirring occasionally. Add garlic; cook and stir 1 min. or until fragrant. Stir in sauce; cover and cook on medium heat for 5 min. Uncover; stir in vodka and cream. Cook 3-5 min. or until chard is tender, stirring occasionally.
Add cooked pasta to sauce mixture; mix gently. Sprinkle with cheese just before serving.

Recipe Notes

Tip:

Use pre-cut greens that are washed and ready-to-use to save time and eliminate waste. Substitute 1 bunch rainbow or Swiss chard, chopped into 1-inch pieces.

Prepare using 1 pkg. (12 ounce) dried cheese tortellini.

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Three-Meat “Instant” Bolognese

Beef, pork, Italian sausage and RAGÚ® Sauce combined with aromatics and Parmesan cheese for the long-simmered flavor of a rich and hearty bolognese.

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Prep Time

15 minutes

Cook Time

20 minutes

Servings

Ingredients

1 tablespoon olive oil
8 ounces bulk sweet Italian sausage
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon each kosher salt and ground black pepper
1 jar (24 ounces) RAGÚ® Old World Style® Flavored with Meat Pasta Sauce
1 pound ground beef chuck (80% lean)
1 pound ground pork
1 cup grated Parmesan cheese

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Prep Time

15 minutes

Cook Time

20 minutes

Servings

Ingredients

1 tablespoon olive oil
8 ounces bulk sweet Italian sausage
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon each kosher salt and ground black pepper
1 jar (24 ounces) RAGÚ® Old World Style® Flavored with Meat Pasta Sauce
1 pound ground beef chuck (80% lean)
1 pound ground pork
1 cup grated Parmesan cheese

Instructions

Set 6 qt. Instant Pot® to Sauté for 10 min. Add oil to inner pot; heat until shimmering. Add sausage; cook 3 min. or until meat is no longer pink, stirring frequently. Add vegetables, garlic, salt and pepper; cook 1-2 min. or until combined.
Add sauce and ground meats. Cook 1-2 min., breaking up the meat into smaller pieces with a wooden spoon. (Meat will not be fully cooked). Secure lid. Pressure Cook on High for 15 min.
Press Cancel. Let stand 10 min. then quick release any remaining pressure. Carefully open lid once all pressure is released. Skim and discard any excess fat on surface of sauce. Stir in cheese while gently while breaking up any remaining large pieces of meat. Serve with hot cooked pasta.

Recipe Notes

Tips:

To save considerable prep time, take advantage of pre-chopped vegetables sold in the produce section of the grocery store.

Substitute your favorite variety of RAGÚ® Pasta Sauce for this recipe.

INSTANT POT^®and associated logos are owned by Instant Brands Inc. and are used under license.

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Hearty Italian-Style Ramen with Rich Tomato Broth

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Prep Time

13 minutes

Cook Time

12 minutes

Servings

Ingredients

Broth

1 jar (24 ounces) RAGÚ SIMPLY® Chunky Marinara Pasta Sauce
1 pkg. (32 ounces) chicken bone broth
3 cloves garlic, finely chopped

Noodles

10 cups water
2 tablespoons baking soda
12 ounces angel hair pasta

Toppings

3 cups coarsely shredded rotisserie chicken meat
2 cups halved multi-colored grape tomatoes
6 Soft-Set 6-minute Eggs*
1/3 cup thinly sliced fresh basil
1/3 cup grated Parmesan cheese
2 tablespoons garlic oil or chili oil, for drizzling
red pepper flakes, optional

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Prep Time

13 minutes

Cook Time

12 minutes

Servings

Ingredients

Broth

1 jar (24 ounces) RAGÚ SIMPLY® Chunky Marinara Pasta Sauce
1 pkg. (32 ounces) chicken bone broth
3 cloves garlic, finely chopped

Noodles

10 cups water
2 tablespoons baking soda
12 ounces angel hair pasta

Toppings

3 cups coarsely shredded rotisserie chicken meat
2 cups halved multi-colored grape tomatoes
6 Soft-Set 6-minute Eggs*
1/3 cup thinly sliced fresh basil
1/3 cup grated Parmesan cheese
2 tablespoons garlic oil or chili oil, for drizzling
red pepper flakes, optional

Instructions

Combine broth ingredients in large pot. Bring to boil on high heat. Reduce heat to low; cover to keep warm.
Meanwhile, bring water and baking soda to boil in 8-quart pot. Add pasta; cook until done and drain well. Divide among 6 serving bowls. Arrange Toppings evenly over noodles. Top with hot broth.

Recipe Notes

Tips:

*Soft-Set 6-minute Eggs: This method of cooking eggs allows you to cook multiple eggs at once with fully cooked whites and runny molten yolks. Bring water to a rolling boil in a saucepan. Gently lower cold eggs into the water. Immediately set a timer for 6 minutes. Meanwhile, have ready a bowl of ice water. After 6 min, transfer eggs to ice water bath using slotted spoon. Cool completely before peeling. Store unpeeled cooked eggs in the refrigerator for up to 1 week.

Adding baking soda to the pasta cooking water helps to give regular pasta a springy ramen noodle-like texture. Make sure to use a large pot with plenty of headspace, as the water will foam during cooking.

An average sized rotisserie chicken from the deli yields about 4-½ cups of meat.

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Spaghetti Puttanesca

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Prep Time

15 minutes

Cook Time

10 minutes

Servings

Ingredients

12 ounces uncooked spaghetti
2 tablespoons olive oil
4 cloves garlic, finely chopped
6 anchovy fillets packed in oil, drained, finely chopped
1/2 teaspoon red pepper flakes
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup pitted Kalamata olives, drained, halved
3 tablespoons capers, drained, rinsed
1/2 cup chopped Italian parsley, loosely packed

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Prep Time

15 minutes

Cook Time

10 minutes

Servings

Ingredients

12 ounces uncooked spaghetti
2 tablespoons olive oil
4 cloves garlic, finely chopped
6 anchovy fillets packed in oil, drained, finely chopped
1/2 teaspoon red pepper flakes
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup pitted Kalamata olives, drained, halved
3 tablespoons capers, drained, rinsed
1/2 cup chopped Italian parsley, loosely packed

Instructions

Cook pasta 1 minute less than directed on package; drain.
Meanwhile, heat oil, garlic, anchovies and pepper flakes in large skillet on medium-low heat. Cook 2-3 minutes or until garlic is fragrant and golden. Add remaining ingredients and hot pasta. Increase heat to medium; cook 2-3 min. or until heated through, tossing to combine.

Recipe Notes

Tip: Reserve some of the pasta cooking water. A small addition of the starchy seasoned water can help loosen up a sauce that is too thick.

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Shrimp Fra Diavolo

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Prep Time

10 MINUTES

Cook Time

10 MINUTES

Servings

Ingredients

12 ounces uncooked linguine
2 tablespoons olive oil
2 large shallots, finely chopped
6 cloves garlic, finely chopped
2 teaspoons red pepper flakes
1 cup dry white wine
1-1/2 pound peeled & deveined large shrimp (21-25 count)
1 jar RAGÚ® Old World Style® Traditional Sauce
2 tablespoons salted butter
1/4 cup chopped fresh basil

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Prep Time

10 MINUTES

Cook Time

10 MINUTES

Servings

Ingredients

12 ounces uncooked linguine
2 tablespoons olive oil
2 large shallots, finely chopped
6 cloves garlic, finely chopped
2 teaspoons red pepper flakes
1 cup dry white wine
1-1/2 pound peeled & deveined large shrimp (21-25 count)
1 jar RAGÚ® Old World Style® Traditional Sauce
2 tablespoons salted butter
1/4 cup chopped fresh basil

Instructions

Cook pasta as directed on package; drain.
Meanwhile, heat oil in large skillet on medium-high heat. Add shallots, garlic and red pepper flakes. Cook and stir 1-2 min. or until garlic is golden. Add wine; bring to boil. Cook until liquid is reduced to about ¼ cup. Stir in shrimp and sauce; cover. Cook 3-4 min. or until shrimp are pink and cooked through.
Stir in butter. Add pasta and toss to coat. Top with basil just before serving.

Recipe Notes

Tips: Substitute 1-1/2 pounds cleaned mussels or clams for the shrimp. Cook, covered, 3-4 min. or until shells are completely opened. Discard any unopened shellfish.

“Fra Diavolo” or “brother devil” gets its name from the spicy garlicky tomato sauce in this dish. Adjust the level of heat to your liking by increasing or decreasing the amount of red pepper flakes. Try substituting your favorite spicy ingredient, like sambal chile paste, sriracha sauce, chipotle peppers in adobo, chile de arbol or small red Thai chiles for the red pepper flakes.

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