Rigatoni with Ragu

Instructions

• Cook the Rigatoni:

  • Bring a large pot of salted water to a boil.

  • Add 500 g rigatoni pasta to the boiling water.

  • Cook according to package directions until al dente, about 10–12 min.

  • Drain the pasta, reserving about 250 ml of pasta water.

• Heat the Ragu:

  • Pour 700 g (approximately 1 jar) of your preferred ragu sauce into a large skillet or pot.

  • Heat over medium heat until simmering, about 5 min.

• Combine Pasta and Ragu:

  • Add the drained rigatoni to the simmering ragu.

  • Toss gently to coat the pasta evenly with the sauce.

  • If the sauce is too thick, add a little of the reserved pasta water to loosen it.

• Add Mozzarella:

  • Add mozzarella di bufala mini to the rigatoni and ragu.

  • Gently stir until the mozzarella begins to soften and slightly melt.

• Serve:

  • Serve the rigatoni with ragu immediately.

  • Optional: Garnish with fresh basil leaves or grated Parmesan cheese.