Flavor Trends, Strategies and Solutions for Menu Development
Christopher Lee

Christopher Lee
VP – Culinary Operations & Restaurant Development
Wynn Las Vegas and Encore

Spicy Barilla® Al Bronzo Mezzi Rigatoni

Recipe courtesy of Christopher Lee
Sponsor: Barilla for Professionals

Servings: 4


  • 1 lb Barilla® Al Bronzo Mezzi Rigatoni
  • ½ c extra-virgin olive oil
  • 3 sweet sausage links, removed from casing
  • ½ c small-dice onion
  • 3 cloves garlic, minced
  • 1 tsp chile flakes
  • ½ c white wine
  • 8 whole peeled San Marzano tomatoes
  • ½ c cream
  • 1 c frozen peas
  • 4 basil leaves, torn
  • 1 c grated Parmigiano-Reggiano


  1. Cook the Barilla Rigatoni in boiling salted water for 8 minutes. Drain.
  2. Heat a large saucepan over medium heat. Add the oil and crumble the sausage into the pan. Sauté until golden.
  3. Add the onions, garlic and chile flakes. Sauté for 2 minutes.
  4. Add the wine and reduce to almost dry.
  5. Crush the tomatoes into the pan and add the cream. Cook for about 10 minutes, or until the sauce starts to thicken.
  6. Add the pasta to the sauce along with the peas and basil. Simmer until the sauce thickens. Add pasta water to loosen as needed.
  7. Portion pasta into a bowl and garnish with Parmigiano.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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