Cappetto's Rigatoni Isabella Copycat
June 13, 2022
"This was Paula gs recipe that she obtained through sheer good luck . I was stationed in El Paso once upon a time. Love this recipe"
- Serving Size: 1 (302.1 g)
- Calories 508.4
- Total Fat - 24.1 g
- Saturated Fat - 14.5 g
- Cholesterol - 64.3 mg
- Sodium - 1129.4 mg
- Total Carbohydrate - 53.4 g
- Dietary Fiber - 8.6 g
- Sugars - 4.9 g
- Protein - 22.5 g
- Calcium - 579 mg
- Iron - 1.3 mg
- Vitamin C - 37.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Cook the pasta in heavily salted boiling water al dente
Reserve 1/4 cup pasta water
While the pasta is cooking
Melt the butter in a large saute pan
Add in the sliced jalapenos,save some for later for garnish
Add the sliced scallions and tomatoes
Cook for a few minutes until onions are wilted and tomatoes warm.
Add drained pasta and cheese, stirring to mix.
Add the pasta water
When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.
Sprinkle with grated Parmesan cheese and jalapeno slices for garnish.
No special items needed.