Ingredients
1/2 box Barilla Rigatoni
1 cup chicken broth
1 1/2 cup prepared mashed potatoes
4 tbsp extra virgin olive oil
1 pint grape tomatoes
1 slab barbecued ribs, bone off, cut in 1/2 inch pieces
1 tbsp barbecue sauce
1 bunch asparagus, grilled
1/2 cup shredded Parmigiano cheese
Preparation
Cook pasta according to the package instructions. Thin out potatoes by adding them to ½ cup of broth in a bowl. Pre-heat the olive oil in a large skillet. Blister the grape tomatoes in the skillet over high heat for 2 minutes. Add rib meat and sauté for 2 minutes. Stir in barbecue sauce, grilled asparagus, and remaining broth. Drain pasta and toss with rib mixture. Serve on a bed of hot mashed potatoes, and top with the shredded cheese.
