Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting
 

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify

 

Code

Jetpack

Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from WordPress.com. I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.

BruteProtect

BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at my.bruteprotect.com. In August 2014, we were acquired by Automattic, the company behind WordPress.

Valuate

Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 652.

 

Contact

Happy to Help

  • rocco@automattic.com
  • rocco.tripaldi1

Recipes

← Return to recipes.

Penne with Sausage and White Beans

Serves 4

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This is one of those recipes I can recite from memory because I’ve made it many times for Megan. It is very nice comfort food to enjoy on a chilly fall or winter night. I’ve adapted this from a recipe in my favorite Food and Wine cookbook.

 

Ingredients

  • 1 pound penne pasta
  • 6 sweet Italian sausages
  • 2 tablespoons olive oil
  • 4 cloves of garlic
  • 1 can of white beans
  • 4 cups of baby spinach
  • 2 cups of chicken stock (store-bought or homemade)
  • 1 cup of parmigiano reggiano cheese
  • 1 small bunch of Italian parsley
  • Salt and pepper
  1. Preheat a large pot of salted water on high for the pasta. Preheat a second large pot for the sauce set to medium high.
  2. Add some olive oil to the sauce pot and fry the sausages for about 3 minutes per side.
  3. While the sausages are cooking, mince up your garlic. Open the can of breath and let breath.
  4. Add the pasta to the now boiling water and cook according to the packages instructions. Stir often. You can undercook the pasta a bit, because you'll be finishing it off later.
  5. To the now browned sausages, add the chicken stock and bring to a simmer. Reduce the heat to medium, cover and simmer for 8 minutes or until the sausages are fully cooked.
  6. Remove the pasta from the heat, strain, and set aside.
  7. Using tongs or a slotted spoon, remove the sausages from the broth and let cool on a cutting board. Add the spinach and garlic to the still simmering broth. Stir for a few minutes while the spinach gets soft and tender.
  8. Turn the heat up a bit. Add the can of white beans and their juices, and the par-cooked pasta. Stir well and let simmer for a few minutes while the sauce reduces and the pasta absorbs the flavors.
  9. Slic the now cool sausages into quarter inch thick medallions, and add to the pot. Stir well and cook for a few minutes more. Grate some cheese and chop the parsley while you wait.
  10. Remove the pot from the heat. Stir in the cheese and parsley. Taste test to see if salt and pepper are required. Serve and enjoy.