Rigatoni Naples-style
(Rigatoni alla Napoletana)
Yield: 50 servings
Region: Campania
Ingredients
5 lb Italian sausage, crumbled
2 cup extra virgin olive oil
7 lb onion, chopped
10 clove garlic, minced
2 tbsp red pepper flakes
10 lb plum tomatoes cut into small chunks
2 tbsp salt
1 tbsp freshly ground black pepper
20 lb pre-cooked Barilla Rigatoni Pasta
Cook sausage in large skillet over medium heat until no longer pink, stirring
occasionally. Drain; set aside.
Heat oil in large skillet; add onion and saute3 minutes.
Add garlic and crushed red pepper flakes; continue cooking for 3 minutes.
Add cooked sausage and tomatoes; continue cooking for 8 minutes, stirring occasionally. Stir in salt and pepper.
Add pre-cooked pasta to skillet, mix and heat well.
Tip: For extra flavor, drizzle pasta with thyme flavored oil: mix 1 tbsp finely chopped
fresh thyme with 1 cup extra virgin olive oil.
Top with shaved Parmigiano cheese.
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 seven minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
