Pasta Rustica with Sausage & Peppers
Today’s customers appreciate authentic, handcrafted foods with an Old-World feel. Enchant customers with a rustic blend of shredded Grande Provolone, rigatoni pasta, chunky marinara sauce, sweet Italian sausage and Mediterranean veggies.
Yield: One serving
Ingredients
- 4 oz. Rigatoni pasta, cooked al dente, drained (1 1/2 cups)
- 3 oz. Sweet Italian sausage, cooked (3/4 cup)
- 3 oz. Grande Provo·Nello® Provolone, shredded (3/4 cup)
- 1 oz. Bell peppers, fajita-cut, sautéed (1/4 cup)
- 1⁄2 oz. Yellow onion, fajita-cut, sautéed (2 tbsp.)
- 5 Kalamata olives, pitted
- 8 oz. Chunky marinara sauce, prepared (1 cup)
- 1⁄4 oz. Grande Romano, grated (1/2 tbsp.)
- 1⁄2 tbsp. Fresh basil, chiffonade
- Variation: Substitute Grande 50/50 Blend or Provolone Shred for Grande Provo·Nello® Provolone.
Directions
- Combine 4 oz. rigatoni, 3 oz. sausage, 2 oz. shredded Grande Provolone, 1 oz. bell peppers, 1/2 oz. onions and 5 Kalamata olives in bowl and toss to blend.
- Arrange in an individual-sized oiled baking dish; top with 8 oz. marinara sauce and 1 oz. shredded Grande Provolone.
- Bake at 400°F for 5 minutes in an impingement oven, at 500°F for 6 to 7 minutes in a deck oven, or until cheese is bubbly and melted
- Remove from oven. Garnish with 1/4 oz. grated Grande Romano Cheese and 1/2 tbsp. basil.
