Chef Angelo Lollino from Massa Cafe Italiano offers a recipe for Rigatoni Arrabbiata before Elmwood Park Restaurant Week

CHICAGO (WLS) — Elmwood Park is becoming a dining destination this weekend.

Restaurant Week starts Friday in the west suburb.

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Angelo Skip Saviano, the Village President of Elmwood Park, and Angelo Lollino, the Chef and Owner of Massa Café Italiano, were guests on ABC7 Chicago’s segment, “Cooking up a Storm,” where they demonstrated how to prepare one of the featured discounted dishes.

Elmwood Park Restaurant Week runs through March 2.

Rigatoni Arrabbiata

Ingredients:

The ingredients needed for this dish include:
– 1 pound of Rigatoni Pasta
– 3 Tablespoons of Extra Virgin Olive Oil
– 2 Tablespoons of chopped Imported Prosciutto
– 2 cloves of garlic
– 1/4 teaspoon of crushed red chili flakes (adjust to your preferred level of spiciness)
– 1 28-ounce can of Italian whole peeled tomatoes
– 6 Fresh basil leaves torn by hand, and 1 Basil floret for garnish
– 1/2 cup of freshly grated Parmigiano Reggiano cheese for topping
– Salt and Pepper to taste

Instructions:

1. Cook pasta in a large pot of boiling water with 2 tablespoons of salt, until tender – Al Dente.

2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper, and prosciutto – cook, stirring for 30 seconds.

3. Add tomatoes, crushing them roughly with the back of a wooden spoon

4. Add Basil and bring to a simmer over low heat and cook for 8-12 minutes. Remove from heat

5. When pasta is cooked, drain the water and add it to the sauce. Toss well with fresh grated Parmigiano Reggiano

6. Plate, add basil floret, and another sprinkle of Parmigiano Reggiano.