Chicago Botanic Garden

PHOTO: strawberries and rhubarb leavesEvents: Garden chef series

Barilla Seasonal Tips

July

Bell pepper

Red and yellow bell peppers are also used in Italian cuisine, especially in the region of Piemonte. They are great for cold appetizers like stuffed peppers with tuna or a simple Pinzimonio, which is a tray of various raw vegetables dipped in a good extra virgin olive oil and seasoned with salt and pepper. They are also used in sauces and are typically paired with local cheeses or cured meats.

If you want to peel the peppers, try this easy trick. Place whole peppers directly on a gas burner over medium heat, rotating them as each side gets slightly charred. Place them in a ziplock bag and seal until completely cooled. The steam will help loosen the skin, making the peppers easy to peel.

rigatoni with red bell pepper and eggplant

  • ½ cup extra virgin olive oil
  • 1 lb. Italian sausage, crumbled
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 1 medium eggplant (1 lb.), peeled, cut into ½-inch cubes
  • 2 cups chopped red pepper
  • ½ tsp. salt
  • ¼ tsp. black pepper, freshly ground
  • 1 (16 oz.) box BARILLA Mezzi Rigatoni
  • 4 oz. fresh basil, chopped (approx. ½ cup), divided

Heat oil in large skillet over medium-high heat. Add sausage, onion and garlic; cook 5 minutes, stirring occasionally. Reduce heat to medium. Add eggplant, red pepper, salt and black pepper; cover. Cook 15 to 20 minutes or until eggplant is tender, stirring occasionally.

Meanwhile, cook Mezzi Rigatoni according to package directions; drain and return to pot.

Add skillet mixture to hot Mezzi Rigatoni. Stir in basil, reserving 2 teaspoons. Mix well. Transfer to serving platter; sprinkle with reserved basil.

Sprinkle with freshly grated Parmigiano cheese.