Turkey sausage rigatoni updates a classic

Phil Lempert TODAY Food Editor • Profile • E-mail

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Turkey sausage with rigatoni, Tuscan kale, wood-roasted red peppers and Parmigiano-Reggiano from The Whisper Lounge in Los Angeles.

This week’s stolen recipe comes to us from chef Anthony Jacquet of The Whisper Lounge in Los Angeles. The Lounge is reminiscent in style of the days of old Hollywood and we thought this recipe for turkey sausage with rigatoni, Tuscan kale, wood-roasted red peppers and Parmigiano-Reggiano would be fit for Ol’ Blue Eyes himself, but with a classic Italian dish as inspiration ... it is chef Jacquet who is the one singing “I did it my way!”

About the chef: A graduate of San Diego State University and the California Culinary Academy, Jacquet has worked at some of California’s finest restaurants, including La Cachette in Santa Monica, Basque in San Francisco, Top of the Cove in La Jolla and Olé Madrid in San Diego, before landing the role of top toque at The Restaurant at The Getty Center in Los Angeles, where he was able to really showcase his talents and love for seasonal cooking. Under his lead, The Restaurant flourished and patrons returned regularly to sample the chef’s weekly changing seasonal menus.

His reputation sparked the interest of the creative force behind The Grove and The Whisper Lounge and in his new role as executive chef he continues to push himself to be the best at his craft, shopping farmers markets regularly and turning out delectable seasonal dishes daily. At The Whisper Lounge, Jacquet oversees all aspects of running the kitchen as well as menu development and cooking. He admits to having a keen ability to lead and teach and says developing camaraderie within his crew is one of the best parts of his job. “I like to inspire my crew to take new avenues and show them how good it feels to accomplish goals, please our guests and have fun all at the same time,” says Jacquet.

When not cooking, Jacquet can be found watching Gordon Ramsay’s “Kitchen Nightmares,” reading cookbooks, playing paintball or spending time with his wife of two years and his two goldfish, Dogg and Captain Jack Sparrow.

Turkey sausage with rigatoni, Tuscan kale, wood-roasted red peppers and Parmigiano-Reggiano is served at The Whisper Lounge for $27. This recipe makes four restaurant servings.

The Whisper Lounge
189 The Grove Drive
Suite F-90B
Los Angeles, CA 90036
(323) 931-0202

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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