Rigatoni Isabella

Name: Rigatoni Isabella
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

10 ingredients

5 steps

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

1

Cook the pasta as directed on the package, drain well.
2

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.
3

Stir in the sliced jalapenos, drained pasta and cheese, stirring to mix.
4

When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.
5

Serve with grated Parmesan cheese and a jalapeno slice or 2 for garnish.