• Pantanella pasta
  • Capital Garlic Sausage
  • Peas
  • Celery
  • Endives
  • Mild Sweet Peppers (Red/Yellow)
  • Cucumber
  • Green Onion
  • Tomato
  • Radicchio
  • Capers
  • Salt
  • Pepper
  • Red Wine or and/or Balsamic Vinegar
  • Olive Oil
  • Parmigiano-Reggiano Cheese
  1. Bring a pot of salted water to a boil. Cook a 1lb pack of Pantanella pasta or any other short length pasta until Al Dente. Set aside for cooling.

  2. Using a double boiler or a steamer, steam about a cup of peas until vibrant green.

  3. Wash and chop all of your vegetables and desired amount of Capital Garlic Sausage into thin strips.

  4. Add everything together in a mixing/serving bowl, along with some rinsed capers.

  5. Pour enough olive oil into the bowl to make sure all the pasta and veggies are evenly coated. Add Salt, Pepper, and Vinegar to taste. (Mariano uses a blend of balsamic vinegar and red wine vinegar)

  6. Top with Parmigiano Reggiano cheese, and serve warm or cold. (an hour in the fridge will make all the veggies crisp and delicious)

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