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Rigatoni Bolognese

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by Marc Forgione

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This is Chef Forgione's take on an Italian classic, made with a combination of ground turkey and sweet Italian pork sausage. The rich sauce clings to and perfectly coats al dente rigatoni pasta. A crispy Panko bread crumb topping with fresh parsley and parmesan cheese is the crowning touch on this comforting dish!

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Nutritional facts

Protein

30g

Carbs

98g

Calories

940

Fat

48g

Ingredients

Panko Breadcrumbs, Basil, Crushed Red Pepper, Rigatoni, Thyme, Chicken Base, Ground Italian Sausage, Ground Turkey, Kosher Salt, Onion, Garlic, Tomato Paste, Garlic Powder, Onion Powder, Celery, Carrots, Extra Virgin Olive Oil, Butter, Bay Leaf, Canola and Olive Oil Blend, Veg, Tomatoes, Whole, Canned, Italian

Reviews

4.2

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 900 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Llubia Albrechtsen · 03/23/25

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About Marc Forgione

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Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.

Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.

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