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.”

Read more and view the recipe at The Wall Street Journal.

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