Barilla for Professionals

BARILLA® RIGATONI SAUSAGE CAPONATA

Servings
4

INGREDIENTS

  • 3 lb Barilla Frozen Rigatoni
  • 36 oz Italian sausage links, cut into 1/2-inch slices
  • 18 oz Marinara sauce
  • 9 oz Ricotta Salata, shredded
  • 6 oz Blended oil
  • 36 oz Caponata
  • 3 cup Fresh Basil, chiffonade
  • 6 oz Fresh Parsley, chopped

PREPARATION

  1. 1. Fully thaw/slack pasta prior to use under refrigeration.
  2. 2. Heat Rondo and add blended oil. Then add garlic and sausage and cook over medium heat for 4 min.
  3. 3. Add caponata, marinara, and basil. Cook until warm.
  4. 4. Meanwhile, add slacked pasta to boiling, salted water and blanch 1:15 minutes.
  5. 5. Drain pasta and combine with sauce.
  6. 6. Place pasta in a pan and top with cheese and parsley.

CHEF'S NOTE

Recipe created by the Barilla for Professionals Culinary Team.

https://www.barillaforprofessionals.com/en-us/recipes/rigatoni-sausage-caponata-2/