Hi Kathleen, here is you rigatoni recipe, directly from my segret vault.
This recipe is really easy and quick to prepare, but IMHO is very nice! The only problem could be that I use fresh basil leaves, I’ve never tried it with the frozen product.
You can change the proportions of grated cheese, or use only both Parmigiano and pecorino but in a different ratio. As always, it’s a matter of taste (and I LOVE pecorino…). Or you can try a different cheese, as you like.
Serves 4 (you can cut the pasta amount, if you like) | SAUCE: 60 g butter | 12 fresh basil leaves | 1 garlic clove, peeled | PASTA: 400 g rigatoni | a handful of coarse salt | SERVING: grated cheese mix: 60 g Parmigiano and 30 g pecorino.
Let’s make this rigatoni
- Start heating a large pot of water for the pasta.
- Gently wash basil leaves, dry them then chop them. Peel and chop the garlic clove. Warm the butter in a saucepan over medium heat, and then add the chopped basil and garlic. Reduce to low heat and cook for a few minutes.
- When the water reaches a rolling boil, add the coarse salt, wait a couple of minutes and add the rigatoni. Cook the rigatoni (follow the cooking time print on the package, but start tasting them a couple of minutes before the end of the expected cooking time).
- Add the rigatoni and half of the grated cheese to the saucepan, over medium heat, stir it well for 2/3 minutes, then turn off the fire: you have to serve the pasta at once.
- Using a large spoon put the pasta in four warm plates. Add the rest of grated cheese on top of each dish and serve.
Ecco fatto! A red, sparkling wine, as a dry Lambrusco di Sorbara from Emilia Romagna region, could be a good match for this simple pasta recipe. And again, you can substitute it with some Mountain Dew!