Turkey sausage rigatoni updates a classic
Inspired by an Italian dish, this creation by chef Anthony Jacquet sings!
 | This week’s recipe, Turkey sausage with rigatoni, Tuscan kale, wood-roasted red peppers and Parmigiano-Reggiano, comes to us from Chef Anthony Jacquet of The Whisper Lounge in Los Angeles. |
Robert Liberato |
Recipes from TODAY |
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Turkey sausage with rigatoni, Tuscan kale, wood-roasted red peppers and Parmigiano-Reggiano from The Whisper Lounge in Los Angeles.
This week’s stolen recipe comes to us from chef Anthony Jacquet of The Whisper Lounge in Los Angeles. The Lounge is reminiscent in style of the days of old Hollywood and we thought this recipe for turkey sausage with rigatoni, Tuscan kale, wood-roasted red peppers and Parmigiano-Reggiano would be fit for Ol’ Blue Eyes himself, but with a classic Italian dish as inspiration ... it is chef Jacquet who is the one singing “I did it my way!”
About the chef: A graduate of San Diego State University and the California Culinary Academy, Jacquet has worked at some of California’s finest restaurants, including La Cachette in Santa Monica, Basque in San Francisco, Top of the Cove in La Jolla and Olé Madrid in San Diego, before landing the role of top toque at The Restaurant at The Getty Center in Los Angeles, where he was able to really showcase his talents and love for seasonal cooking. Under his lead, The Restaurant flourished and patrons returned regularly to sample the chef’s weekly changing seasonal menus.
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When not cooking, Jacquet can be found watching Gordon Ramsay’s “Kitchen Nightmares,” reading cookbooks, playing paintball or spending time with his wife of two years and his two goldfish, Dogg and Captain Jack Sparrow.
Turkey sausage with rigatoni, Tuscan kale, wood-roasted red peppers and Parmigiano-Reggiano is served at The Whisper Lounge for $27. This recipe makes four restaurant servings.
4 servings
INGREDIENTS
Tomato Sauce Ingredients
Steal This Recipe® Step by Step Instructions for the Sauce:
- Heat pot to medium heat.
- Add olive oil, onions and garlic.
- Let saute over medium heat to pull out all the flavors.
- Add red wine and let reduce by half.
- Add both types of tomatoes and herbs.
- Stir well, bring to a boil and let simmer for 2 hours. (Add water if necessary).
- Season with salt and pepper.
- Let mixture cool, blend well in blender and then strain. Set aside.
Steal This Recipe® Step by Step Instructions for the Pasta:
- Heat large saute pan over high heat.
- Add olive oil, garlic and red peppers and saute for 1 minute until fragrant.
- Add cooked sausage and let saute for another minute.
- Add tomato sauce and kale and let cook for 2 minutes while stirring occasionally.
- Add cooked pasta, herbs and seasoning.
- Toss pasta with ingredients and serve in large bowls.
- Garnish generously with Parmigiano-Reggiano and serve.
MANAGE YOUR RECIPES
The Whisper Lounge
189 The Grove Drive
Suite F-90B
Los Angeles, CA 90036
(323) 931-0202
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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