Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.

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Rigatoni Abruzzi





















Bertucci's Rigatoni Abruzzi
Copycat Recipe

Serves 4

32 oz. of garlic and onion spaghetti sauce (prepare from scratch or use store bought brand)
1/2 tablespoon crushed red pepper
1 teaspoon sugar
1 onion, diced
2 tablespoons olive oil
2 cloves of garlic, crushed
1/2 teaspoon dried oregano
1/2 teaspoon fresh basil, chopped
1/2 teaspoon parsley, fresh or dried
1 jar roasted red peppers, chopped
4 sweet Italian sausages
1 box penne pasta
Parmesan cheese, to taste


Heat a non-stick skillet over low heat.  Add two tablespoons of olive oil to the pan and add diced onion.
Cover the pan with a lid. Stir occasionally.Once the onions are soft and almost transparent, add to the recipe.Add Italian sausage to a frying pan and saute for approximately six minutes on each side.The sausages should be brown in color.

Add about two tablespoons of water to the pan and cover for an additional six minutes to finish cooking.
Set sausages aside to cool while you finish sweating the onions.  Slice the sausage when cooled.  In a large saucepan combine spaghetti sauce with red pepper flakes, sugar, garlic, oregano, parsley and basil and bring to boil.Add sweated onions to the mixture and stir to combine.Reduce heat to low. Add the red peppers and sausage to the pot and simmer on low for an additional twenty to 30 minutes.

Cook pasta as directed on the box with an additional dash of salt and olive oil.
Pour the sauce over the pasta and garnish the Rigatoni Abruzzi with a generous potion of Parmesan cheese.
Serve with a tomato and mozzarella Caprese salad and fresh baked garlic bread.




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