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.


4 oz. (11/2 cups) Rigatoni pasta, cooked al dente, drained

3 oz. (3/4 cup) Sweet Italian sausage, cooked

1 oz. (1/4 cup) Bell peppers, fajita-cut, sautéed

1/2 oz. (2 tbsp.) Yellow onion, fajita-cut, sautéed

5 Kalamata olives, pitted

8 oz. (1 cup) Chunky marinara sauce, prepared

1/2 tbsp. Fresh basil, chiffonade


Yield: One serving
  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. Arrange in an individual-sized oiled baking dish; top with 8 oz. marinara sauce and 1 oz. shredded Grande Provolone.
  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. Remove from oven. Garnish with 1/4 oz. grated Grande Romano Cheese and 1/2 tbsp. basil.