GLAZED UMAMI MEZZI RIGATONI
- 1 qt, 3 ½ cups Barilla Love Pasta
- water
- Doenjang
- Gochujang
- Roasted Nori seaweed, Korean, sea salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp Gochuqaru, Korean chili flakes
- sesame seeds, toasted
Mezzi Rigatoni
CHEF'S NOTE
Recipe created by Chef Margaret Occhipinti, Senior Director of Culinary at LifeWorks Restaurant Group.