![](/wp-content/uploads/2024/07/Spicy-Barilla®-Mezzi-Rigatoni-Hero.png)
![](/wp-content/uploads/2024/07/Spicy-Barilla®-Mezzi-Rigatoni-Hero.png)
![Christopher Lee](/wp-content/uploads/2024/02/Christopher-Lee.png)
Christopher Lee
VP – Culinary Operations & Restaurant Development
Wynn Las Vegas and Encore
Spicy Barilla® Al Bronzo Mezzi Rigatoni
Recipe courtesy of Christopher Lee
Sponsor: Barilla for Professionals
Servings: 4
Ingredients
- 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 chile flakes
- ½ c white wine
- 8 whole peeled San Marzano tomatoes
- ½ c cream
- 1 c frozen peas
- 4 basil leaves, torn
- 1 c grated Parmigiano-Reggiano
Directions
- Cook the Barilla 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. Sauté until golden.
- Add the onions, garlic and chile flakes. Sauté 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.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley