Rigatoni Sausage Caponata

2021-04-05
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Rigatoni with Italian Sausage and Eggplant

Recipe courtesy of Chef Kevin Felice of Piattino – a Neighborhood Bistro

Instructions

Step 1

1. Boil 6 gallons of water and dissolve sea salt. Cook pasta 8 min. or until al dente. Reserve 6 oz. of pasta cooking water.

Step 2

2. Heat Rondo and add blended oil. Add garlic, and sausage. Cook over medium heat for 4 min.

Step 3

3. Add caponata, marinara, and basil. Cook until warm. Add pasta, pasta cooking water and cook for 2 min.

Step 4

4. Place pasta in a pan and top with cheese and parsley.

Ingredients

  • 3 lb. Barilla Rigatoni
  • 6 oz. Blended oil
  • 36 oz. Italian sausage links, cut into 1/2-inch slices
  • 36 oz. Caponata
  • 18 oz. Marinara sauce
  • 3 cups Fresh Basil, chiffonade
  • 9 oz. Ricotta Salata, shredded
  • 6 oz. Fresh Parsley, chopped
Recipe Type:
Chef Recommended Cuts
  • Rigatoni
Related Recipes:

  • Braised Short Rib Penne

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

  • Love Pockets