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Rigatoni Isabella Recipe

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This recipe for Rigatoni Isabella, by , is from A Collection of Family and Historical Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Longo

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces Rigatoni
2 tablespoon of butter
2 medium Roma tomatoes
4 sliced scallions
2 ounces grated slice swiss cheese
2 ounces cubed fresh mozzarella cheese
2 tablespoon of fresh basil
salt and pepper
Parmigiano Reggiano cheese

Directions:
Directions:
first, follow the cooking directions on the package of pasta and then drain. Melt the butter in a large saute pan while the pasta is cooking, add the sliced scallions and tomatoes; cook for a few minutes until the onions are wilted and tomatoes are warm. Drain pasta and cheese, stirring to mix. When the cheese has melted add chopped basil and a generous amount of fresh black pepper. Served with parmesan cheese. Serves 2-3. Should be ready in 35 minutes.

Personal Notes:
Personal Notes:
the recipe is adapted from a favorite dish of mine at the former Cappetto's Italian restaurant. Capettto’s were founded in 1954 by Paul Cappetto at 2716 Montana. He sold it in 1956 to Mary and Ed Davis. Their son, Ed Jr. took over in 1982. He tried expanding, but the three locations he built did not last long as Cappettos on Montana Street did.

 

 

 

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