Setaro Mezzi Rigatoni Recipe
Artisan dry pasta sold in 1000 gram bag.
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring a sufficient amount of water to a rolling boil. Add a generous pinch of salt to the water.
- 2
Cook the Pasta
Add 250 grams of Setaro Mezzi Rigatoni to the boiling water. Cook according to package instructions, usually about 10-12 minutes, until al dente.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water for later use.
Preparing the Sauce
- 4
Heat Olive Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 5
Sauté Garlic
Add 3 minced garlic cloves to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn them.
- 6
Add Tomatoes
Pour in 400 grams of crushed tomatoes. Stir well to combine with the garlic and cook for about 5 minutes.
- 7
Season the Sauce
Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 cup of chopped fresh basil to the sauce. Stir to combine.
- 8
Combine Pasta and Sauce
Add the drained Mezzi Rigatoni to the sauce. Toss well to ensure the pasta is evenly coated. If the sauce is too thick, add a little reserved pasta water to achieve desired consistency.
- 9
Serve
Plate the pasta and top with 50 grams of grated Parmesan cheese before serving.
