This is a sponsored post written by me on behalf of Bertolli® Rustic Cut™ Pasta Sauces.
Last week the team at Bertolli® invited a number of bloggers and influencers to join them at the swanky Gramercy Park Hotel rooftop to celebrate the launch of their new Bertolli® Rustic Cut™ Pasta Sauces. Thanks to the delicious drinks, food, and details – I felt like I was transported back to Italy for the evening.
The evening began with mingling over cocktails and passed hors d’oeurves before the sun set and we transitioned to a delicious seated dinner.
While we mingled, I was able to learn more about the star of the evening, the Bertolli® Rustic Cut™ Pasta Sauces.
After living in Europe and tasting authentic, homemade sauce when visiting Italy I appreciate that these sauces are filled with hearty, thick-cut vegetables that you can see. Inspired by Tuscan cooking, the abundance of vegetables in the sauce means that you don’t have to worry about adding your own or “doctoring the sauce.” In addition, Bertolli Rustic Cut Pasta Sauces do not contain artificial flavors, artificial colors, added sugar, or high-fructose corn syrup.
Once we sat down for dinner, we were able to enjoy the sauces as they were highlighted in each of the family style entrees including branzino, chicken cacciatore and cavatelli.
While Katie’s four-month sleep regression and teething means I haven’t had time to create a recipe with these new sauces yet, I’m so looking forward to using Bertolli® Rustic Cut™ Pasta Sauces in many ways beyond pasta. In fact, Bo and I both agree that the hearty sauce would be the perfect ingredient in bruschetta, braise, ratatouille, lasagna or casserole. The team at Bertolli shared a few recipes with us during the event to get our creative juices going and this one caught my eye.
Grilled Mediterranean Stuffed Peppers
Prep Time: 20 minutes
Cook Time: 20 minutes
· 2 Tbs olive oil
· 1 1/2 cups (10 oz) uncooked orzo pasta
· 1 can (14.5 oz) vegetable broth
· 1 jar (23 oz) BERTOLLI Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, divided
· 6 oz crumbled Feta cheese
· 1/2 cup (2 oz) coarsely chopped smoked almonds
· 1/2 cup chopped fresh mint
· 6 large red, yellow or orange bell peppers, top 1/2 inch removed, seeded
1. Preheat grill to high heat
2. Heat 1 Tbs oil in medium skillet over medium high heat
3. Add pasta; cook and stir 2 to 3 minutes or until light golden brown
4. Stir in broth and 1 cup sauce; bring to boil. Reduce heat to low; cover. Cook 4 minutes or until pasta is very al dente, stirring occasionally.
5. Remove from heat; cool slightly. Stir in cheese, almonds and half the mint.
6. Brush outsides of peppers with remaining oil. Grill 4 to 6 minutes or until crisp-tender and lightly marked on all sides, turning frequently; cool slightly.
7. Place each pepper in center of 12×12 inch square of heavy-duty foil.
8. Bring sides of foil up and shape foil around each pepper, leaving the top open. Shape foil into a stable base to secure peppers firmly and keep them upright while grilling. Fill each pepper with 1 Tbs sauce and about 3.4 cup orzo mixture.
9. Grill peppers 8 to 10 minutes or until filling is heated through. Carefully remove from foil. Sprinkle with reserved mint and serve with warmed remaining sauce.
In addition, this month, Bertolli is also launching the Bravo Rewards program. This incentive program will reward shoppers who buy two or more jars of any Bertolli Pasta Sauce by sending them a ceramic spoon rest. All you have to do is post a photo of your receipt on bertolli.com/bravo!
This is a sponsored post written by me on behalf of Bertolli® Rustic Cut™ Pasta Sauces however, as always, all opinions are my own.