Recipe courtesy Chef Christopher Lee
1 lb Barilla® Al Bronzo Mezzi Rigatoni
½ c extra-virgin olive oil
3 sweet sausage links, removed from casing
8 ea whole peeled San Marzano tomatoes
1 c grated Parmigiano-Reggiano
Blanching method:
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Add pasta to boiling salted water and blanch for 45 seconds
- Drain pasta and combine with sauce
NOTE:
If cooking for immediate service add 30 seconds additional cook time
Sauce method (64oz sauce 64oz pasta):
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
- Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce
Impinger oven (set to 500°F):
7″ round aluminum tin
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 4 oz pasta with 8 oz sauce
- Add the contents to a 7″ round aluminum tin
4. Cook covered for 9 min (1.5x through the oven)
9″ round aluminum tin
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 6 oz pasta with 12 oz sauce
- Add the contents to a 7″ round aluminum tin
- Cook covered for 9 min (1.5x through the oven)
Steamer Method:
Full hotel pan (2 inch deep )
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
- Steam for 17 minutes on full steam
Half pan (2 inch deep)
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
- Steam for 17 minutes on full steam
Microwave Method:
- Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
- Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
- Cover with plastic wrap and microwave on high for 2 minutes
- Remove from microwave and carefully uncover, stir then cover again.
- Microwave on high for an additional 1 minute.
- Remove from microwave and transfer to serving dish or delivery packaging
- Cook the Barilla® Al Bronzo Mezzi Rigatoni in boiling salted water for 8 minutes. Drain.
- Heat a large saucepan over medium heat. Add the oil and crumble the sausage into the pan. Saute until golden.
- Add the onions, garlic and chili flakes. Saute for 2 minutes.
- Add the wine and reduce to almost dry.
- Crush the tomatoes into the pan and add the cream. Cook for about 10 minutes, or until the sauce starts to thicken.
- Add the pasta to the sauce along with the peas and basil. Simmer until the sauce thickens. Add pasta water to loosen as needed.
- Portion pasta into a bowl and garnish with Parmigiano.