Talluto’s One Pot Rigatoni

Loy­alty has led to longev­ity for the Tal­luto fam­ily, whose com­mit­ment to qual­ity has made the re­l­at­ives revered mem­bers of the food in­dustry since 1967.

  • Photo provided by Talluto’s

  • Photo by Tina Garceau

Loy­alty has led to longev­ity for the Tal­luto fam­ily, whose com­mit­ment to qual­ity has made the re­l­at­ives revered mem­bers of the food in­dustry since 1967. As a third-gen­er­a­tion up­hold­er of a leg­acy es­tab­lished in South­w­est Philly and flour­ish­ing in Nor­ris­town, Rid­ley Park and the 9th Street Itali­an Mar­ket, An­gel Tal­luto Storti is rev­el­ing in re­flect­ing on what five dec­ades of di­li­gence have en­gendered and is ex­cited to re­ward ten­ured cus­tom­ers and to at­tract new pat­rons through a year’s worth of prom­ising pro­mo­tions. 

“We’re so thank­ful for the fact that they’ve got­ten us this far,” Storti, the as­sist­ant to the pres­id­ent, said from her fam­ily’s 50,000-square-foot pro­duc­tion fa­cil­ity in Fol­croft. “Our an­niversary is there­fore go­ing to be a cel­eb­ra­tion of all they’ve done for us be­cause we’re deeply ap­pre­ci­at­ive of how much they rely on us to provide au­then­t­ic products.”

The Spring­field res­id­ent and her kin can cred­it Joseph Tal­luto for ac­tu­al­iz­ing, at 67 years young, his vis­ion to peddle ra­vi­oli. Storti, who re­called spend­ing week­end time with her grand­fath­er as an un­matched means to gain in­sight in­to his pas­sion for pre­par­ing pro­vi­sions, has held vari­ous roles in con­tinu­ing the icon’s mis­sion and at­trib­utes the dur­ab­il­ity to re­main­ing aware of and rev­er­ent to­ward the com­forts of tra­di­tion.

“People like ex­per­i­ment­a­tion, sure, but they also like know­ing that they can al­ways go out and buy what they’ve come to trust,” Storti said, not­ing the fam­ily’s ded­ic­a­tion to con­sumers’ crav­ings came through when they in­cor­por­ated as Tal­luto’s Au­then­t­ic Itali­an Food. 

While al­ways a re­spec­ted en­tity, Tal­luto’s has en­joyed con­sid­er­able ac­know­ledg­ment lately, with the time-tested brainchild claim­ing the 2014 PA Gov­ernor’s Im­PAct Award and the ’15 U.S. Small Busi­ness As­so­ci­ation East­ern Pennsylvania Fam­ily-Owned Small Busi­ness of the Year hon­or. Those and sol­id re­la­tion­ships with gro­cery stores al­ways fig­ure to make their brand a win­ner, with pride in their ori­gins com­ing through in the an­niversary pro­mo­tions that will all in­clude the num­bers “67” in their price. Storti elec­ted to choose the re­cipe for a new com­pon­ent to the menu, a One Pot Rigatoni that she said will be at the Bella Vista loc­a­tion and the oth­er re­tail spots some point in the first half of the year.  


10 ounces of Tal­luto’s Fresh Cut Rigatoni  
1 pound of sweet or hot Itali­an saus­age, cas­ing re­moved and crumbled
2 stalks of cel­ery, sliced thin
1/2 cup of onion, coarsely chopped
2 cloves of gar­lic, chopped
1/4 tea­spoon of salt
1/4 tea­spoon of freshly ground black pep­per
32 ounces of Cento chick­en broth
16 ounces of wa­ter
1 con­tain­er of to­mato or mar­in­ara sauce
1 ta­ble­spoon of olive oil


Heat the olive oil in a 6-quart pot. Brown the crumbled saus­age over high heat for four minutes un­til fully cooked. Re­move the saus­age from the pot. 

Add the gar­lic, cel­ery, and onion. Sea­son with the salt and pep­per, and saut&ea­cute; for a minute. Add the chick­en broth and the wa­ter to the pot. Cov­er, and bring to a boil. Add the rigatoni. Stir well, and cov­er. 

Cook the pasta for four-and-a-half minutes to al dente. Add the cooked saus­age back to the pot with the to­mato sauce. Mix well, and serve. Top with grated Ro­mano or Par­mi­gi­ano cheese. 

Tal­luto’s Itali­an Mar­ket

944 S. Ninth St.  • Opened: 1980
Own­ers: The Tal­luto Fam­ily • 215-627-4967


You can reach at jmyers@southphillyreview.com.