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.
Get his recipes below.
Rigatoni with Tomatoes, Ricotta & WalnutsRigatoni 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.
Makes 4 servings
1 pound dried rigatoni
Salt and freshly ground
1 24-ounce jar Bertolli® Vineyard Marinara with Burgundy
1 pound whole-milk ricotta
1 ½ cups walnuts, toasted and finely chopped
1/3 cup Bertolli extra-virgin olive oil
1 cup chopped fresh flat-leaf parsley
1 cup grated Parmigiano-Reggiano cheese
1. 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.