Rigazzi's Pasta Cuggiano

Yield: 8 to 10 servings

¾ pound Mama Toscano’s salsiccia links

8 ounces dry cavatelli

2 tablespoons plus 1 teaspoon salt, divided use

4 tablespoons olive oil, divided use

8 ounces peeled, deveined, tailless shrimp

8 ounces boneless, skinless chicken breast

1 teaspoon plus 4 tablespoons seasoned salt (see note), divided use

½ cup diced red onion

½ cup diced red pepper

½ cup diced yellow pepper

½ cup diced green pepper

2 tablespoons minced garlic

8 cups chicken stock (see note)

½ cup diced celery

2 tablespoons chopped fresh basil

1 (14-ounce) can diced tomatoes

8 ounces canned tomato paste

8 ounces canned “crushed” tomatoes

2 tablespoons fresh parsley

¼ cup cornstarch mixed with ½ cup water

Parmesan cheese and bread crumbs, for garnish

Note: For seasoned salt, Rigazzi’s uses a commercial blend of paprika, salt and cumin with a touch of red pepper flake. For chicken stock, Rigazzi’s uses a chicken paste (Better Than Bouillon is a good consumer brand) mixed with water.

1. Roast salsiccia at 375 degrees for 1 hour. Cool, then cut into half-inch “coins.”

2. Fill a large pot with water and bring to a boil. Add cavatelli and 2 tablespoons salt. Return to a boil, cook 10 to 12 minutes until done. Rinse under cold running water, drain and set aside.

3. In a large skillet, heat 2 tablespoons oil and 1 teaspoon salt until shimmery. Add shrimp and sauté for 4 minutes until pink. Remove and set aside.

4. In the same skillet, add 2 tablespoons oil and heat until shimmery. Season chicken breasts with 1 teaspoon seasoned salt. Cook 5 minutes per side or until done. Remove and set aside. When cool, dice into small pieces.

5. In the same skillet, if needed, add more oil. Add onion, peppers and garlic, sauté 5 minutes just until tender.

6. In a large pot, combine chicken stock with cooked salsiccia, shrimp, chicken and vegetables. Stir in celery, basil and 4 tablespoons seasoned salt. Turn heat to medium high. When stock begins to get hot, stir in tomatoes, tomato paste, crushed tomatoes and parsley. Bring to a boil, reduce heat to maintain a simmer and let simmer for 20 to 30 minutes.

7. To thicken slightly, whisk together in cornstarch-water mixture with a half cup hot liquid from the pot, then whisk it all back into the pot. Let simmer for 5 more minutes. Stir in cooked cavatelli. Serve hot.