vegan cheese: I have an upcoming little friend gathering and I need to prepare something. I have this Rigatoni pasta here and hope to perfectly cook it in tomatoe sauce. Any original italian way to cook is appreciated from you. Thank you.|||I have seen this similar cooking... This site will give you a detailed procedure and also photos. Step One: Prepare the beef cuts. I prefer the one with bones but with thick meat around. It is around 2 inches by 3 inches in dimension. Please don't tell it's a bit big because it would shrink later. Step Two: Saute the thawed beef cuts into oil (we use olive here) and sliced onion. To add more taste, you may add a vinegar to make it more sour. We uses Aceto Balsamico but this is optional. Let the outer side (exposed portion) of the meat go brown by flipping the cuts from time to time while sauteing. Step Three : When all the beef go brown, add the tomato sauce diluted in water. (The photo shows the vinegar brand and the tomatoe sauce we used. The bottle of sauce can be used twice or thrice depending on the amount of sauce to be made). ...Just see here for further info. http://ilovephilippinestoo.blogspot.com/2008/01/saucy-pasta-day.html|||Cheesy Rigatoni Bake PREP TIME 20 Min COOK TIME 30 Min INGREDIENTS 1 (16 ounce) package rigatoni or large tube pasta 2 tablespoons butter 1/4 cup all-purpose flour 1/2 teaspoon salt 2 cups milk 1/4 cup water 4 eggs, beaten 2 (8 ounce) cans tomato sauce 2 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese DIRECTIONS Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in. square baking dishes. Top each with one can of tomato sauce and mozzarella cheese. Spoon white sauce over top; sprinkle with Parmesan cheese. Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375 degrees F for 30-35 minutes or until a meat thermometer reads 160 degrees F. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375 degrees F for 40 minutes. Uncover; bake 7-10 minutes longer or until a meat thermometer reads 160 degrees F|||Pasta with Peas and Sausage INGREDIENTS 1 pound rigatoni pasta 2 tablespoons olive oil 1 clove garlic, minced 1 pound sweet Italian sausage, casings removed 12 ounces frozen green peas 1 1/2 cups heavy cream 4 tablespoons butter 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese. Rigatoni with Eggplant, Mushrooms and Goat Cheese INGREDIENTS 1 (16 ounce) package rigatoni pasta 3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, sliced 1 (8 ounce) package fresh mushrooms, coarsely chopped 1 eggplant, cut into 1/2 inch cubes 1 (28 ounce) can crushed tomatoes in puree 1/2 cup chicken broth 15 kalamata olives, pitted and chopped 1 teaspoon dried thyme 1 1/2 teaspoons salt 1/4 teaspoon crushed red pepper flakes 8 ounces goat cheese, cut into large chunks DIRECTIONS Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese. Rigatoni alla Puttanesca e Arrabbiata INGREDIENTS 3 slices bacon 1 teaspoon olive oil 1 teaspoon garlic, minced 1 pinch red pepper flakes, or to taste 3 tomatoes - peeled, seeded and chopped 5 artichoke hearts, drained and chopped 1/4 cup chopped kalamata olives 1 tablespoon capers, rinsed and drained salt and pepper to taste 2 cups uncooked rigatoni pasta 2 ounces crumbled feta cheese, for topping 1/4 cup chopped fresh flat-leaf parsley, for garnish DIRECTIONS Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces. Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl. Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.|||put 2 tablespoons olive oil in a pan add 1-2 tablespoons or minced garlic and a pound of ground beef cook under med heat until hamburger is well browned add salt and freshly ground black pepper to taste I then use a can of crushed whole tomatoes a can of water a can of tomato paste 1/4 teaspoon ground oregano 1 teaspoon parsley flakes Simmer for 2 hours or more on very low flame. Spoon over your favorite pasta and enjoy!