Recipe: Rigatoni with Tomatoes, Ricotta & Walnuts
Spring into spring with Rocco's fresh recipes.
March 20, 2009 — -- 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 & Walnuts
Makes 4 servings
1 pound dried rigatoni
Salt and freshly ground
pepper
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.
More Recipes From Rocco
Warm Chicken & Radicchio Salad with Orange, Tarragon & Goat Cheese