Red, White and Green Rigatoni

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IngredientsRigatoni Red White & Green

  • 1 lb. of your favorite dry rigatoni
  • 1/4 cup olive oil
  • 4 garlic cloves, very thinly sliced
  • 28 oz. can peeled San Marsano tomatoes, drained and chopped
  • Kosher salt
  • Fresh black pepper coarsely ground
  • 7 oz. Mozzarella di Bufala Campana, drained and cut into 1/2 “cubes
  • 5 oz. baby arugula (set aside a few leafs for garnish)
  • 3 oz. thinly sliced pancetta, cooked crisp
  • Pecorino Romano, grated

Directions

  1. In a large stockpot, cook pasta in boiling salted water until al Dente
  2. In a sauté pan, heat olive oil over medium-low heat.  Add garlic; sauté until slightly golden (1 – 2 minutes).
  3. Add tomatoes; increase heat to medium and cook 10 minutes stirring occasionally.
  4. Season with salt and pepper to taste.
  5. In a large serving bowl, toss hot drained pasta with warm sauce
  6. Add mozzarella and arugula. Tossing gently.
  7. Garnish with pancetta, pecorino Romano,  pepper and the few set aside leafs of arugula.

Serve immediately.

Makes 4 servings

Tips

Cook pancetta as you would bacon; drain on paper towels

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