Rocco's Rigatoni with Tomatoes
Meal Ideas for the Warmer Season
It's the first day of spring and Rocco Dispirito's fresh recipes are a great way to celebrate. Put away the stews and chowders that have helped keep you warm during the winter months in favor of lighter fare for a warmer season.
Rigatoni is one of the biggest, baddest, toothiest pastas, so it needs to be served with a hearty, big-flavored sauce substantial enough to stand up to it. The ricotta-and-walnut combination in this recipe makes a perfect match.
Ingredients
Cooking Directions
Cook rigatoni in a stockpot of boiling salted water according to package directions.
2. Empty pasta sauce into a large microwaveable bowl and cover with plastic wrap. Microwave on high until hot, about 3 minutes.
3. Add cooked rigatoni, ricotta, walnuts, olive oil, parsley, and Parmigiano-Reggiano. Season to taste with salt and pepper; toss to combine and serve.
Recipe Summary
Main Ingredients: rigatoni, ricotta, parmigiano-reggiano, walnuts
Course: Dinner, Main Course, Pasta
