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The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

October 3, 2013

We are so proud of Maggiano’s Executive Chef, David Duron. This morning, he was featured on the local news sharing our Chef Mann’s Country Style Pasta recipe. Senior Manager of Culinary R&D, Chef Jeff Mann, created this rustic dish for all to enjoy, and Chef Duron definitely represented us well!


8 oz Strozzapretti Pasta Dry may be substituted with Trofie Style Pasta
2oz Olive Oil - prefer California Olive Oil Ranch
3tps Fresh Garlic, chopped ¼" pieces
8oz Mild Italian Chicken Sausage or Pork Sausage (pre cooked and crumbled into ½" pieces)
8oz Broccolini, cut in 1" pieces (may be substituted with Broccoli)
1 tsp Calabrian Peppers, Chopped (may be substituted with Crushed Red Chili Flakes)
2oz Sun Dried Tomatoes, strips
2oz White Wine
4oz Chicken Stock, low sodium
2oz Swiss Chard, destemmed and cut into 1" pieces
2oz Whole Butter, cut into ½" pieces
1oz Parmesan Cheese, Grana Padano

Cook Strozzapretti or Trofie according to the recommended instructions.
Drain and reserve prior to making recipe below.
Do not cook too far in advance.
Sauce Instructions
In a 16" sauté pan, heat the Olive Oil, Fresh Chopped Garlic, and cook over a medium flame until a light golden brown color is achieved.
Add the pre-cooked and Crumbled Chicken or Pork Sausage to the pan, and heat for 1 minute.
Add the Broccolini or Broccoli, Calabrian Peppers or Red Chili Flakes, Sun Dried Tomatoes, and cook for 30 seconds.
Immediately add the White Wine and reduce for 15 seconds, then add the Chicken Stock, Swiss Chard. Cook for 1 minute.
Finish with the Butter and Grana Padana Parmesan.

We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.

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