Foratini, also refered as "Bucatini", "Ziti Lunghi", "Perciatelle Regine", is a hollow strand, tubed shaped pasta made from durum semolina. Goes well with Assenti's Amatriciana sauce,or any Bolognese sauce, it's the perfect mac 'n cheese noodle.

Foratini with sausage and peas

Ingredients
2 tbls extra- virgin olive oil
1/2 lb. hot Italian sausage (casings removed)
2 garlic cloves (minced)
1 small shallot (minced)
1 pint Assenti's Marinara Sauce
1/4 cup heavy cream
1/2 cup frozen baby peas
1/2 cup grated Parmigiano Reggiano cheese
2 tbl shredded basil

Directions
In a large skillet heat olive oil. Add the sausage and cook over moderately high heat. Break up the meat into small pieces with a wooden spoon, until lightly brown(or roughly 8 min.). Add the minced garlic and shallot and cook. Stir until softened (or about 2 min.). Add the marinara sauce and simmer for 15 min. Stir in cream and peas simmer over low heat for 10 min. Taste, season with salt and pepper. Boil 1 lb. of fresh Foratini in 4 to 5 quarts of salted boiling water for 7 min.(or until al dente). Drain the Foratini. Toss with sauce. Sprinkle with shredded basil and grated Parmigiano Regiano.

Available daily in these flavors: Egg
Price: $4.50 lb.




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