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Pasta Rustica with Sausage & Peppers

pasta rustica

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Description

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.

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.
Instructions
  1. 1
    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.
  2. 2
    Arrange in an individual-sized oiled baking dish; top with 8 oz. marinara sauce and 1 oz. shredded Grande Provolone.
  3. 3
    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
  4. 4
    Remove from oven. Garnish with 1/4 oz. grated Grande Romano Cheese and 1/2 tbsp. basil.
Read it online: https://grandecheese.com/recipes/pasta-rustica-with-sausage-peppers/