How To Make Bertucci’s Rigatoni Abruzzi

This spicy and sweet dish is Italian cuisine at its finest and learning how to make Bertucci's rigatoni abruzzi will be well worth the effort when you take that first bite. Bertucci’s Italian Restaurant opened in Massachusetts 30 years ago with a promise to bring simple Italian flavors together to create something wonderful. They are still making magic and providing friends and family with the perfect atmosphere to come in and enjoy great food and company. We seek to teach you this particular recipe for rigatoni abruzzi because nobody makes it quite like Bertucci’s.

To make a rigatoni abruzzi just like Bertucci’s you will need:

  • 32 oz. of garlic and onion spaghetti sauce (prepare from scratch or use store bought brand)
  • Half tbsp. crushed red pepper
  • One tsp. sugar
  • One onion, diced
  • Two tbsp. olive oil
  • Two cloves of garlic, crushed
  • Half tsp. dried oregano
  • Half tsp. fresh basil, chopped
  • Half tsp. parsley, fresh or dried
  • One jar roasted red peppers, chopped
  • Four sweet Italian sausages
  • One box penne pasta (or your favorite pasta)
  • Parmesan cheese
  1. Sweat the onions in olive oil. Heat a non-stick skillet over low heat. Add two tablespoons of olive oil to the pan and add diced onion. Cover the pan with a lid. Stir occasionally, always recovering the lid after you have finished stirring. Once the onions are soft and almost transparent, they are ready to be added to the recipe.
  2. While the onions are working, add Italian sausage to a frying pan and sauté for approximately six minutes on each side. The sausages should be brown in color. Add about two tablespoons of water to the pan and cover for an additional six minutes to finish cooking.
  3. Set sausages aside to cool while you finish sweating the onions. Slice the sausage when cooled.
  4. In a large saucepan combine spaghetti sauce with red pepper flakes, sugar, garlic, oregano, parsley and basil and bring to boil. Add sweated onions to the mixture and stir to combine. Reduce heat to low.
  5. Add the red peppers and sausage to the pot and simmer on low for an additional twenty to 30 minutes. While the sauce is simmering, cook pasta as directed on the box with an additional dash of salt and olive oil.
  6. Pour the sauce over the pasta and garnish the Rigatoni Abruzzi with a generous potion of Parmesan cheese. To complete the feast, serve with a tomato and mozzarella Caprese salad (just like Bertucci's) and fresh baked garlic bread.

 

 

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