Recipe of the Week


Prep Time: 45 Minutes
Yields: 6 Servings

Italian cuisine continues to take the number one position when diners consider their choice for dinner. Although Asian restaurants can be found on just about every street corner in America, Italian restaurants seem to be the place of choice when diners want great comfort food in an elegant setting.

1 (16-ounce) package rigatoni pasta
2 cups sliced turkey or chicken Italian sausage
1 (28-ounce) can diced, roasted tomatoes
¼ cup extra-virgin olive oil
¾ cup diced onions
½ cup diced celery
½ cup diced yellow bell peppers
¼ cup sliced garlic
½ cup quartered button mushrooms
1 cup low-sodium chicken stock
¼ cup canned garbanzo beans (chickpeas)
2 tbsps chopped fresh basil
1 tsp chopped fresh oregano
salt and black pepper to taste
granulated garlic to taste
¼ cup grated Parmesan cheese

Cook rigatoni according to package directions. Drain and set aside. In the bowl of a food processor, purée diced tomatoes until smooth and set aside. In a large skillet, heat olive oil over medium-high heat. Add onions, celery, bell peppers, sliced garlic, mushrooms and sausage then sauté 3–5 minutes or until vegetables are wilted, stirring often. Add chicken stock, bring to a boil then reduce to simmer and cook 5–7 minutes, stirring occasionally. Add tomato purée, garbanzo beans, basil and oregano then cook 3–5 minutes or until heated thoroughly. Season to taste using salt, pepper and granulated garlic. Add Parmesan cheese, mixing well to incorporate. Toss with cooked pasta and serve immediately.

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