Mezzi Rigatoni with Green Peas and Italian Sausage
(Mezzi Rigatoni al Sugo di Salsiccia e Piselli)
Yield: 50 servings
Region: Emilia-Romagna
Ingredients
3 cup extra virgin olive oil
1 ½ lb white onion, chopped
10 lb Italian sausage, crumbled
3 cup dry white wine
2 ½ qt half & half
10 lb frozen green peas, thawed
to taste salt
to taste freshly ground black pepper
20 lb pre-cooked Barilla Mezzi Rigatoni Pasta
Heat olive oil in a large skillet over medium heat.
Add onions and sauté until translucent.
Add sausage and cook until it sticks to bottom of pan.
Add wine; mix well and sauté until liquid is reduced.
Add half & half and peas.
Add salt and pepper to taste; simmer until cooked through.
Add pre-cooked pasta toss and heat thoroughly.
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!
