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Chef Santiago Gomez Celebrates Hispanic Heritage Month with Recipes Inspired by Latino Culture

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Barilla Rigatoni Al Pastor

This simple rigatoni dish is sweet and spicy. The Al Pastor sauce and guajillo chiles bring the heat, while pineapple offsets it with perfect, juicy sweetness. More on Barilla Rigatoni Al Pastor.

Servings: 8

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

  • 1 box of Barilla Rigatoni, uncooked
  • 1 white onion, chopped
  • 3 garlic cloves
  • 5 guajillo chiles, seedless
  • 1 tablespoon of white vinegar
  • ½ cup of pineapple juice
  • Salt
  • 2 tablespoons of butter
  • ½ cup of pineapple, diced
  • 2 tablespoons of spring onions
  • 2 tablespoons of micro cilantro or chopped regular cilantro

Directions

  • Bring 4-6 quarts of water to a boil. Add salt to taste.
  • Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
  • For the Pastor sauce, heat a pan with the butter. Add the white onion and garlic cloves and cook until golden brown.
  • Add the guajillo chiles and cover with the pineapple juice and white vinegar. Cook for 5 minutes and mix.
  • Add salt to taste. Mix the Pastor sauce with the pasta.
  • Finish with the diced Pineapple, spring onions and cilantro and enjoy!

Barilla Ditalini Esquites Pasta

This ditalini dish replicates the creamy, cheesy, lime-scented, chili-flecked goodness of esquites — but in a pasta format. More on Barilla Ditalini Esquites Pasta.

Servings: 8

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

  • 1 box of Barilla Ditalini Pasta, uncooked
  • 4 cups of water
  • 1 tablespoon of chicken broth
  • 1 to 3 epazote leaves
  • ½ cup of queso fresco
  • ½ cup of mayonnaise
  • 1 tablespoon of Pequin pepper

Directions

  • Bring 4-6 quarts of water to a boil. Add salt to taste.
  • Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
  • Add the water to a large pot and let it boil. Add the chicken broth and the epazote leaves and let boil for 5 minutes.
  • In a large bowl, mix the pasta with the chicken broth. Add the queso fresco and mayonnaise and mix.
  • Serve in small bowls, garnish with more queso fresco and a touch of Pequin pepper and enjoy!