Rigatoni Isabella
photo by MarraMamba
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 4 ounces rigatoni pasta
- 2 tablespoons butter
- 2 medium roma tomatoes, diced
- 4 scallions, white and green tops, sliced on the diagonal
- 2 medium jalapenos, sliced in half, seeded and sliced
- 2 ounces swiss cheese, grated
- 2 ounces fresh mozzarella cheese, cubed
- 2 tablespoons fresh basil, chopped
- salt and pepper, to taste
- parmigiano-reggiano cheese, grated
directions
- Cook the pasta as directed on the package, drain well.
- While the pasta is cooking, melt the butter in a large saute pan, add the sliced scallions and tomatoes; cook for a few minutes until onions are wilted and tomatoes warm.
- Stir in the sliced jalapenos, drained pasta and cheese, stirring to mix.
- When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.
- Serve with grated Parmesan cheese and a jalapeno slice or 2 for garnish.
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Reviews
-
This is one of those meals that you can't wait to have again! Even my kids loved it and they are really picky eaters. I look forward to making this for my mom and dad when then come to visit. I am sure they will love it as much as we do! I used shredded Mozzarella to speed up the melting of the cheese and it worked great!
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This was a tasty dish, however, I came close to giving it a 3. I would actually consider this a 3.5 star recipe but gave it the benefit of the doubt. Here's the problem I had with it....you have to cook the heck out of this sauce to ever get true fresh mozzarella to melt. No matter how long I cooked this, I still had some clumps of mozzarella lingering in it and it just didn't get smooth. I added bay scallops to this dish since my husband is not a fan of pasta dishes without meat, chicken or seafood in it. The scallops complemented the dish well. I used 2 large jalapenos and doubled the recipe and also added minced garlic (just can't have food without garlic!) and i feel the garlic also was an excellent addition. The flavor was good and the jalapenos were not overpowering...just couldn't get past that consistency part. I may try this again with another type of cheese that melts down better than mozzarella. Thanks for posting!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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