Grana’s Executive Chef Pat Pascarella dishes on his sausage rigatoni recipe.
Get a taste of Pat Pascarella’s flavorful brand of Italian cuisine at the recently opened Dunwoody location of Grana. “It’s our first OTP restaurant, and I’m excited to bring true Southern Italian food to the ’burbs,” says the chef, who shares his recipe for rigatoni with sausage, fra diavolo (spicy Italian-American tomato sauce) and ricotta.
Rigatoni with sausage, fra diavolo sauce and ricotta
6 ounces rigatoni pasta
2 ounces of mild Italian sausage
1 teaspoon chili flakes
1 tablespoon hot cherry peppers
3 garlic cloves
6 ounces tomato passata (“strained tomatoes”)
1 tablespoon butter
1 tablespoon sliced basil
1 tablespoon parmesan cheese
2 tablespoons extra virgin olive oil
A spoonful of ricotta cheese, to taste
Bring a pot of water to a boil and season it with salt. Once boiling, add the rigatoni and cook for 8 minutes. To a large sauté pan, add a tablespoon of olive oil and salt to medium heat. After the oil is hot, add the sausage and brown. Remove the sausage but leave the oil. Add the garlic cloves and lightly brown, then add the hot cherry pepper and the chili flakes. Add the tomato passata and cook on low heat for about 6 minutes. Once the pasta is ready, add it to the sauce and add the sausage, butter, basil, parmesan cheese and remaining extra virgin olive oil. Cook for about two more minutes until the pasta is al dente. Plate and top with a scoop of ricotta cheese to serve.
BY Claire Ruhlin
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