Rigatoni with Saffron & Yellow Pepper Sauce

Chef Mario Cassineri

Rigatoni with Saffron & Yellow Pepper Sauce

Barilla® Rigatoni | Italian sausage | Mascarpone | Cedar Wood Smoke
By Chef Mario Cassineri


  • Saffron
  • Barilla® Rigatoni
  • Yellow Bell Pepper
  • Italian Sausage
  • Olive Oil
  • Shallot, chopped
  • Mascarpone
  • Salt & Pepper, to taste
  • Cedar Wood


  1. Crush and soak the saffron in hot water to release its flavor. Add the Barilla® Rigatoni.
  2. Bring to boil yellow pepper in salty water. When soft, blend it with some cooking water and saffron. Adjust the salt and pepper.
  3. In a frying pan, cook the chopped sausage in olive oil until it caramelizes. Add some finely chopped shallot, cook until translucent.
  4. Add the bell pepper sauce and a touch of the saffron water together with the rest of the drained pasta “al dente”. Keep cooking for 3-4 minutes.
  5. Turn the heat off, mix in the mascarpone.
  6. Adjust the salt as needed.
  7. Serve your rigatoni under a glass dome, quickly smoked with cedar wood.