Rocco's Rigatoni with Tomatoes

Meal Ideas for the Warmer Season

The chef prepares chicken and a radicchio salad from the book "Rocco Gets Real."
Difficulty: Easy
Cook Time: min

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.


  • 1 pound dried rigatoni
  • Salt and freshly ground pepper
  • 1 jar BertolliĀ® Vineyard Marinara with Burgundy (24 ounces)
  • 1 pound whole-milk ricotta
  • 1 1/2 cups walnuts, toasted and finely chopped
  • 1/3 cup Bertolli extra-virgin olive oil
  • 1 cup fresh flat-leaf parsley, chopped
  • 1 cup Parmigiano-Reggiano cheese, grated
  • 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

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