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Penne Rigate with Friulano and Romesco Sauce


Rich, nutty, hearty: this penne bake is an outstanding menu item. In a food processor, pulse roasted red peppers, garlic cloves, toasted slivered almonds, tomato purée, flat-leaf parsley, sherry vinegar, paprika, cayenne pepper, and olive oil to make your sauce, then combine with cooked penne rigate. Top with almonds and shredded Friulano cheese, then let it melt.

Chef Scott Brown

Thanks to Friulano cheese’s melty quality and the richness of the sauce, just add pepperoni to transform a dish into a comforting pizzaghetti! Or, up-sell the pasta by offering a grilled protein on the side, such as chicken breast, steak, salmon, or shrimp.


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