Rigacuori with Cheesy Tomato Sauce

Rigacuori with Cheesy Tomato Sauce.

Rigacuori with Cheesy Tomato Sauce


For 4 Person(s)

For the Sauce:

  • 2 tablespoons extra virgin olive oil 
  • 3 cloves garlic, sliced 
  • 1 28oz can peeled tomatoes 
  • 1 teaspoon salt
  • 1 pound Rigacuori Pasta or Rigatoni
  • 1 cup grated Parmigiano Reggiano cheese 


  1. Get the ingredients used in the Rigacuori with Cheesy Tomato Sauce Recipe HERE
  2. Put a sauté pan over a medium flame and heat the oil.
  3. Add the garlic and cook until fragrant, about 1 minute. Add in the tomatoes and salt. Fill the can up with about 2 inches of water. Shake the can or jar to wash out the residual tomato and add it to the pan.
  4. Bring to a boil. Lower the flame to a simmer and cook for 15-20 minutes.
  5. Drop the pasta into generously salted boiling water. Cook until Al dente.
  6. Drain and add it to the sauce. Toss until combined. Remove from heat and stir in the grated cheese allowing the residual heat of the pan to melt the cheese.
  7. Serve immediately.



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