A few weeks back, the Super Bowl captured our attention. We couldn’t wait to see who would win. And it was a big win.
It was also a win for Dora Bachesta – winning for her Dora’s Pasta Seafood Scampi at the 19th annual LoRusso’s Pasta Bowl, the annual fundraiser benefiting Operation Food Search.
“We do this (Pasta Bowl) for a reason,” said Rich LoRusso, chef and owner of LoRusso’s Cucina, whose annual Pasta Bowl has become a substantial contributor to Operation Food Search, over the years. “Since we’ve begun, we’ve raised over $74,000. It’s amazing how a bowl of pasta can help make a difference.”
Anyone can vie for a spot on the Pasta Bowl lineup.
A call for recipes is issued each year, and recipes are submitted. The restaurant’s staff selects what they consider to be the top three, though this year, four recipes were selected, reflecting the number of great recipes entered. After preliminary judging, the date is set, usually the week before Super Bowl Sunday, and the call goes out for faithful fans to gather on Pasta Bowl Sunday when a gala dinner featuring the recipe lineup is served. Diners vote for their favorite, and the winner is named.
The Pasta Bowl winner earns bragging rights, a dinner certificate and best yet, the recipe is placed on LoRusso’s menu for one year. During the year, whenever the winning pasta is ordered, LoRusso’s donates $2 to Operation Food Search.
A St. Louis-based non-profit organization, Operation Food Search is dedicated to ending hunger in the greater St. Louis metropolitan area. It is the largest distributor of free food in the bi-state region. It distributes more than $3 million worth of food and household essentials to 330 community partner agencies, which in turn feeds 200,000 people monthly – nearly one-third of whom are children.
“Pasta Bowl is a fabulous event and such a wonderful way to bring the community together for a great meal that in turn, has a lingering benefit,” said Kristen Wild, executive director of Operation Food Search. “LoRusso’s Pasta Bowl’s financial contributions helps provide support that is so critical to our mission. We get a lot of food donations, but it’s the financial donations that allow us to purchase food for Operation Backpack, which costs about a half a million dollars each year. It’s a program that enables us to feed about 8,400 kids every week throughout the school year.”
“I don’t know why more restaurants don’t do something like this. It’s easy. It’s fun, and it makes a difference,” LoRusso said. “Our Pasta Bowl, which is always held just before the Super Bowl, is an event that gives all year long. Who knew a bowl of pasta could make such a difference?”
Dora’s Pasta Seafood Scampi will be on the menu through 2020. Before ordering this year’s pasta winner, take a close look at the menu. You’ll find Fettuccine Pollo Asiago listed – the 2005 Pasta Bowl winner, which was Dora Bachesta’s first Pasta Bowl-winning recipe that became so popular, it remains on the menu.
This year’s winning dish, Dora’s Pasta Seafood Scampi, is tossed with shrimp, scallops, bacon, spinach and lemon zest. It’s a refreshing, light pasta with a nice burst of lemon that brightens the dish.
For the record book, this year’s second runner-up is well worth mentioning. Michael’s Pasta Sesto Seno was created by a 19-year-old Italian exchange student, who tossed orecchiette pasta with roasted prosciutto, pine nuts and basil pesto sauce – a personal favorite of the evening.
To inspire one to cook at home like a winner, LoRusso’s has shared the following recipe for Penne con Vodka – created by Mary Hoffman, the 2000 Pasta Bowl winner – another winning recipe that remains as a favorite on the LoRusso menu.
Penne con Vodka (LoRusso’s 2000 Pasta Bowl winner)
1 pound penne pasta
4 cloves garlic, chopped
1/4 pound Italian sausage, casing removed
1/2 teaspoon red pepper flakes
1/4 cup olive oil
1/4 cup vodka
2 cups prepared marinara sauce
1/2 teaspoon salt
1/4 cup fresh chopped parsley
3/4 cup heavy cream
1/4 cup grated Asiago cheese
Cook pasta according to package directions. In a large heavy skillet, over a medium heat, sauté together garlic, sausage, red pepper flakes and olive oil. Cook until lightly browned. Remove from heat; add vodka. Do not stir, and carefully ignite. When flames die down, add marinara sauce, salt, parsley and cream. Toss in drained pasta and top with grated Asiago. Serves two to four.
