“Butta la pasta!”
Throw in the pasta!
Many may find it peculiar that a restaurant with the word Pizza in the name would begin it’s blogging adventure on the topic of Pasta. However, at the Louisiana Pizza Kitchen we couldn’t find this topic more appropriate. Yes, we pride ourselves in serving up some of the most delicious pizzas most people have ever consumed (not to toot our own horns) but we also take great pride in offering superb pastas, salads and desserts. So, to shake things up a bit this week, Pasta shall be the topic of our conversation.
Louisiana Pizza Kitchen is a family owned restaurant, with a focus not only on serving delicious meals but also using the best ingredients and processes of preparation possible. We are always looking for companies to partner with and purchase from that foster the same values and quality standards we hold. We found just what we were looking for in Rustichello D’Abruzzo Pasta.
Their story: In the1920’s a man by the name of Gaetano Sergiacomo began making pasta using durum wheat he found at local farms within his hometown of Abruzzo, Italy. His pasta was made with such care and quality that by 1924 he had began producing it for trade to his neighbors and friends out of his home. It wasn’t until 1980 that the family-owned pasta company began sharing their tasteful secret with small, local restaurants and specialty shops in Italy. Word traveled quickly and today, Geatano’s pasta has made it out of Abruzzo, Italy and onto our plates here at the Louisiana Pizza Kitchen in the French Quarter of New Orleans.
Why we like them: Despite increasing popularity and demand for their products, Rustichello D’Abruzzo refuses to sacrifice quality or tradition for supply and demand. They continue to make their pastas in the same manner that Gaetano Sergiacomo did almost 100 years ago and still use only the highest quality durum wheat from their hometown of Abruzzo, Italy. They continue to work by the motto “Primo Grano“: Pasta’s quality starts with its wheat.
Here at the Louisiana Pizza Kitchen we believe the same is true for our pasta dishes: Great pasta dishes begin with great pasta, which is why we our proud to make each dish we serve with pasta from Rustichello D’Abruzzo.
SHHHHH Don’t Tell……
Since we’re sharing family stories, we’ve decided to also share one of our family secrets – Our Louisiana Pizza Kitchen recipe for our Savory Herb Spaghetti with hand-rolled meatballs made of beef, pork and veal.
Savory Herb Spaghetti with Meatballs
½ lb Niman Ranch Ground Chuck
½ lb Niman Ranch Ground Pork
½ lb Niman Ranch Ground Veal
2 cloves Minced Garlic
2 tsp onion powder
Salt and Ground Black Pepper, to taste
½ tsp Di Stefano 100% Pure Olive Oil
In large frying pan, add oil and heat over medium flame. Combine all of the ingredients together in a large bowl. Shape the mixture into balls of your preferred size. Place the balls in the pan over a medium heat and cook them. Be sure to turn the meatballs frequently so that they don’t stick to the pan before being thoroughly cooked. When the meatballs are very brown and slightly crisp remove from the heat and drain on a paper towel.
2 tbsp Di Stefano 100% Pure Olive Oil
¼ cup onion, chopped
1 tsp Minced Garlic
28 oz Cento San Marzano Italian Tomatoes, hand crushed
Salt and Ground Black Pepper, to taste
1/4 cup fresh basil, chopped
In medium saucepan, heat oil over medium flame. Add onion; sauté until onion is translucent, approximately 1 minute. Add garlic; gently brown for 1 minute. Pour in tomatoes and season with salt and pepper to your liking; stir well. Cover and let simmer for 20 minutes or until desired thickness is achieved. Remove from heat and let cool.
The Pasta: Bring a large pot of water to boil and add the Rustichello D’Abruzzo spaghetti. While the spaghetti is cooking add a couple drops of Di Stefano 100% Pure Olive Oil to prevent sticking. As soon as the spaghetti is cooked al dente, drain it and dress with the sauce and meatballs. Cover with grated cheese and garnish with basil leaves (if you’re feeling fancy).