Pasta Valducci

Recipe Friday: Babbo Italian Eatery Pasta Valducci

Written by Marilyn Hawkes Category: Recipes Issue: October 2018
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After a busy day, I’m always looking for a quick recipe to whip up for dinner. And if cooking the dish takes less than half an hour, I’m all in. Babbo Italian Eatery has offered up a recipe for their popular Pasta Valducci that’s not only quick and easy to make at home, but one you can also enjoy at any of their eight Valley restaurants.

In honor of Breast Cancer Awareness Month, Babbo will donate $1 for every Pasta Valducci dish they sell during October to local nonprofit Don’t Be a Chump! Check for a Lump! The organization offers breast cancer education, hosts free mammogram events and provides wigs to women undergoing chemotherapy.

“Our goal is to sell 10,000 this month,” says Taylor Schultz, head of marketing and brand development for family-owned Babbo Italian Eatery. “We thought it would be a great way to give back by donating a portion of the proceeds.”

Pasta Valducci

1 cup artichoke hearts
½ cup kalamata olives
½ cup sun-dried tomatoes
1 tbsp. fresh garlic
24 oz. marinara sauce
1 cup heavy cream
½ cup Parmesan cheese
12 oz. penne pasta

1. Add olive oil to sauté pan and cook garlic on medium heat for about 30 seconds. In a separate pot boil water and cook pasta until desired firmness.
2. Add artichokes, olives and sun-dried tomatoes to sauté pan and toss ingredients. Let the vegetables cook for a few minutes.
3. Then, add marinara, cream and Parmesan to pan. Let the sauce reduce and thicken.
4. Drain pasta and add to sauce. Toss together and serve.