Monday, April 19, 2010

easy romano rigatoni

just put this together as i try to use up what i actually have in my kitchen!! it's a jazzed up version of the roman dish, spaghetti cacio e pepe, which uses pasta, romano cheese and black pepper.

romano rigatoni
2/3 cup rigatoni
2 tbsp olive oil
1 clove garlic, minced
1/8 cup onions, diced
1/3 cup diced tomatoes, seasoned with basil and oregano (i used some from a can of italian seasoned ones)
1/4 cup juice from the canned tomatoes
1 tbsp heavy whipped cream
romano cheese, grated

heat a small pot of water on high. when it boils, add the pasta and cook per instructions.

meanwhile, heat a skillet on medium-low. add olive oil, garlic, and onions. when the garlic starts to sizzle, add tomatoes and juice. liberally season with pepper. stir for 3 minutes. then add 1/8 cup romano cheese, let melt, and mix together.

by this time, the pasta should be cooked. strain, and pour pasta into a serving bowl. pour the sauce over pasta and top with a sprinkling of cheese. enjoy! serves 1.

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