This article, written by Kitty Greenwood, appears on The Wall Street Journal.
Justin Severino’s Recipe for Rigatoni With Italian Sausage and Rapini Red Sauce
The chef of Pittsburgh’s Cure and Morcilla offers up the simplest and most warming of wintertime dishes: quick-cooking pasta and a tomato sauce amped up with spicy sausage and broccoli rabe
“I grew up in an Italian family and everyone was really into good food,” said Pittsburgh chef Justin Severino. “After high school I worked for my dad’s construction company. In the wintertime, on the road, it was rough and we’d eat at half-ass restaurants three times a day.” Finally, Mr. Severino’s mother and grandmother taught him to make a few dishes to sustain the crew while they were traveling. “Dad started letting me off an hour or so early to go get dinner ready.”
This rich tomato sauce perked up with Italian sausage and sharp rapini (aka broccoli rabe) is a take on one of the recipes Mr. Severino relied on back then. Though the sauce can go with various pastas, or even polenta, here, in his second Slow Food Fast contribution, tubular rigatoni is the noodle of choice. Its ridged surface really drinks up the sauce. Read more and view the recipe at The Wall Street Journal.
Like us on Facebook to receive more recipes, wine, travel and news.