Brio celebrates National Pasta Month

- Brio is taking part in National Pasta Month by celebrating the creativity of fellow chefs. Brio chefs were given the opportunity to submit an original recipe, and the top three recipes are available now on the Brio menu. When you buy dinner for two and choose from this special menu, you can enjoy a three-course meal for only $19.95. The winning chef will be awarded a trip for two to Italy sponsored by Barilla and Porta Palo. Recipes include Chicken, Sweet Potato and Brown Butter Campanelle; Piccante Chicken Spaghettini; and Sausage Napoli (which you can find below).

VIDEO: Chef Phil Yandolino, a corporate chef from Brio, talks about the contest and shows us how to prepare some pasta dishes. You can find the recipe for Sausage Napoli below.

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Saussage Napoli Ingredients
Olive Oil .5oz
Italian Sausage, Cut on Bias 3oz
Sliced Crimini Mushrooms 2oz
Roasted Garlic 1/2 Tbsp
Charred Tomato Sauce 1 Tbsp
Roasted Chicken Stock 2oz
Alfredo sauce 3oz
Herb Butter .5 oz
Salt and Pepper Mix 1/4 tsp
Grated Reggiano cheese 1 Tbsp
Diced Roma Tomatoes 2 oz
Fresh Spinach 1oz
Barilla Cooked Spaghettini 6oz
Sourdough Breadcrumbs 1 Tbsp
Chopped Parsley 1/4 tsp
Add 1.2 oz of oil to hot saute pan.  
Add Sausage and mushrooms, brown sausage and mushrooms. 
Add roasted garlic pesto, charred tomato, chicken stock, alfredo and heat.
Add herb butter, salt and pepper, Reggianno, diced tomatoes and heat.
Toss hot spaghettini and spinach with sauce..twirl pasta up tongs and place in pasta bowl.
Garnish with Ravioli Bread Crumbs and parsley.
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