Recipes
Rigatoni A La Mama Sbarro
  1. Bring 1 gallon of water to a boil and add a pinch of salt and 1 oz. of oil.

  2. Add 12 oz. of rigatoni pasta to boiling water and cook until al dente (7-9 minutes). Drain pasta immediately and set.

  3. Place 4 oz. oil mix and 1/2 oz. sliced garlic in sauté pan over medium heat and sauté for 30 seconds to golden color. Do not burn garlic.

  4. Add 6 oz. sliced fresh mushrooms and sauté for 1 additional minute. Add 2 oz of Frascati white wine to the mushrooms and sauté for 30 seconds.

  5. Add 12 oz. Sbarro Marinara Sauce, 2 oz. chicken stock, 1 pinch black pepper, 1 pinch red pepper and 1 pinch salt. Blend all ingredients well then add 2 oz. of butter. Cook at low flame until the butter is melted, stirring continually. Set aside when butter is melted.

  6. Boil 1 pound of Italian sausage links (sweet or hot-depending on taste) until fully cooked. Allow sausage to cool and slice at a 45-degree angle 1/4 inch apart and set aside.

  7. In a large frying pan place 20 oz. Mama Sbarro Sauce and sliced sausage, over low flame. Add 10 leaves of coarsely chopped basil and cover for one minute.

  8. Transfer the cooked rigatoni pasta and place it in the pan containing the sauce. Add 1 oz. grated Romano and blend well. Remove heat.

  9. With a slotted serving spoon, remove the pasta from the pan and place into 2 serving bowls. Place the remaining sauce over the pasta. Garnish each dish with 2 oz of Mozzarella cheese Ciliegine (small fresh Mozzarella Balls) sliced in half, and place in a preheated oven for 30 seconds or until the mozzarella is slightly melted.

Ingredients
(yields 2 servings)
4 ounces Oil Mix
1/2 ounce Sliced Fresh Garlic
6 ounces Sliced Fresh Mushrooms
2 ounces White Whine, Frascati
12 ounces Sbarro Marinara Sauce
2 ounces Chicken Stock
2 ounces Butter
1 pinch Red Pepper
1 pinch Black Pepper
1 pinch Salt
1 pound Sliced Sausage Links
1 ounce Grated Romano
10 leaves Basil, Coarsely Chopped
4 ounces Mozzarella Ciliegine, Sliced in half.
12 ounces Rigatoni