Mezzi Rigatoni with Calamari, Green Peas and White Onions
(Mezzi Rigatoni con Seppie e Piselli)
Yield: 50 servings
Region: Veneto
Ingredients
3 cup extra virgin olive oil
3 lb white onions, diced
10 lb calamari rings
5 cup white wine
7 lb frozen green peas, defrosted
to taste salt
to taste freshly ground black pepper
8 oz Italian parsley, coarsely chopped
20 lb pre-cooked Barilla Mezzi Rigatoni Pasta
Heat olive oil in a large skillet.
Add onions and sauté until golden.
Add calamari rings and wine; simmer for about 5 minutes.
Add peas; season with salt and pepper and keep simmering for 15 more minutes.
Add pre-cooked pasta to sauce mixture.
Simmer 2 minutes, stirring frequently.
Sprinkle with chopped parsley before serving.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
