Cappetto's Rigatoni Isabella Copycat

2
Servings
9m
Prep Time
30m
Cook Time
39m
Ready In


"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"

Original recipe yields 2 servings
OK

Nutritional

  • 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 1

Cook the pasta in heavily salted boiling water al dente

Step 2

Reserve 1/4 cup pasta water

Step 3

Drain well.

Step 4

While the pasta is cooking

Step 5

Melt the butter in a large saute pan

Step 6

Add in the sliced jalapenos,save some for later for garnish

Step 7

Add the sliced scallions and tomatoes

Step 8

Cook for a few minutes until onions are wilted and tomatoes warm.

Step 9

Add drained pasta and cheese, stirring to mix.

Step 10

Add the pasta water

Step 11

When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.

Step 12

Sprinkle with grated Parmesan cheese and jalapeno slices for garnish.

Tips & Variations


No special items needed.

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