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Rigatoni Pomodoro e Basilico

a close up of pasta

Serves 4


1 jar of Il Mulino New York Tomato Basil sauce

1 lb. Imported Rigatoni pasta from Italy

1 oz. Butter

10 leaves of fresh basil

2 tbsp. coarse salt

4 oz. grated Parmigiano Reggiano


1 - Boil 2 gallons of water with salt

2 - Add the pasta and cook as instructed on the box

3 - In the meantime warm up the sauce in a pan

4 - Add the pasta and stir well

5 - Add the butter, half of the basil and half of the Parmigiano Reggiano, stir for one more minute

6 - Serve and add the grated parmigiano reggiano and the remaining basil

Buon Appetito!