Cooking in Quarantine: Chef Kevin Pemoulié of Gourmondo Co’s Rigatoni Bolognese

By Tricia Romano

April 15, 2020

A creamy pasta for dinner? Comfort yourself with this Italian classic

It’s going on who-knows-how-many-days of quarantine and we figure that, like us, you are tired of your own cooking. We asked local chefs to share some of their favorite safe-at-home foods to cook during the isolation period. Interested in submitting a recipe? Email
“I have taken a pretty massive reevaluation of how we do everything day to day. Washing hands more than usual, rejiggering the daily shower schedule, etc. Having a child and pregnant wife at home has put our immediate family at a unique risk. She is working from home and my daughter spends days with her quarantined grandparents and cousins. I’m still working, but cautiously. I always cook at home, so not much has changed in that department. We have gotten back in the habit of large batch cooking and freezing a lot of ‘ready to go meals.’
Our company is following protocol as dictated by the CDC. All staff are wearing masks and gloves and taking extreme measures when it comes to hand washing, cleaning and sanitizing. We always take precautions regarding food handling but now we are extra cautious. Beyond our new home delivery option, we are working with Amazon to provide 73,000 meals to those in need through Seattle and King County Housing Authority. Looking ahead we are seeing what we can do and who we can partner with to continue to provide meals to those in need and help support our community.”
—Kevin Pemoulié is the head chef of Gourmondo Co, tk more. tk bio. The restaurant is offering home delivery of food and alcohol via its website


This recipe is, in my opinion, the quintessential comfort food. It’s great because it’s versatile. It can be used with any pasta shape or simply poured over vegetables like roasted cauliflower or broccoli. It’s easy to make in larger batches and it also freezes great.
  • 2 oz onion, diced
  • 2oz celery, diced
  • 1/2 cup white wine
  • 28oz can whole peeled tomato
  • 1 cup cream
  • 1/8 T nutmeg, grated
  • 1t salt
  • 1/2 T sugar
  • pinch of black pepper
  • 2T olive oil
  • 1 lb box of whole wheat rigatoni 
  • parsley, chopped
  • parmesan cheese
  • Blend whole peeled tomatoes with stick blender before starting or just simply crush with hands directly into a bowl then pour into pot.
  • Heat oil in skillet on high heat. Add ground beef and pork and brown. Stir frequently to break up meat.
  • Add mirepoix and continue to cook. Season with half the salt and pepper.
  • Add white wine and reduce by 2/3.
  • Add cream and cook until reduced by roughly 1/3.
  • Add nutmeg.
  • Add pureed tomatoes and stir to combine. 
  • Simmer on lowfor 30-45min. Add remaining seasoning.
  • Blanch pasta in salted boiling water as per instructions on box. I like to go two minutes less than directions and toss pasta in sauce, finishing the cooking. This way, the pasta itself absorbs more of the flavor of the sauce. Top with grated parmesan cheese and chopped parsley.

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