Barilla Rigatoni with Barbeque Ribs & Grilled Asparagus
• 1/2 box Barilla Rigatoni
• 1 cup chicken broth
• 11/2 cup prepared mashed potatoes
• 4 tbsp extra virgin olive oil
• 1 pint grape tomatoes
• 1 slab barbecued ribs, bone off, cut in ½-inch pieces
• 1 tbsp barbecue sauce
• 1 bunch asparagus, grilled
• 1/2 cup shredded Parmigiano cheese
Cook pasta according to the package instructions. Thin out potatoes by adding them to ½ cup of broth in a bowl. Pre-heat the olive oil in a large skillet.
Blister the grape tomatoes in the skillet over high heat for 2 minutes. Add rib meat and sauté for 2 minutes
Stir in barbecue sauce, grilled asparagus, and remaining broth. Drain pasta and toss with rib mixture.
Serve on a bed of hot mashed potatoes, and top with the shredded cheese.
Holiday meals, while a joy to eat, are often time-consuming. This season, enlist the help of the whole family for this pasta dish and see how quickly time will fly when everyone's having fun.
Tuesday, October 6, 2015 - 10:24am