Spicy Barilla® Mezzi Rigatoni

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
½ c small dice onion
3 cloves garlic, minced
1 tsp chili flakes
½ c white wine
8 ea whole peeled San Marzano tomatoes
½ c cream
1 c frozen peas
4 basil leaves, torn
1 c grated Parmigiano-Reggiano
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. 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

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. Cook the Barilla® Al Bronzo Mezzi Rigatoni in boiling salted water for 8 minutes. Drain.
  2. Heat a large saucepan over medium heat. Add the oil and crumble the sausage into the pan. Saute until golden.
  3. Add the onions, garlic and chili flakes. Saute for 2 minutes.
  4. Add the wine and reduce to almost dry.
  5. Crush the tomatoes into the pan and add the cream. Cook for about 10 minutes, or until the sauce starts to thicken.
  6. Add the pasta to the sauce along with the peas and basil. Simmer until the sauce thickens. Add pasta water to loosen as needed.
  7. Portion pasta into a bowl and garnish with Parmigiano.