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
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
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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