@celly
Quick, comforting rigatoni with rich ragu & creamy mozzarella di bufala mini. A simple, satisfying Italian classic ready in minutes.
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.