Rigatoni Pomodoro


Chef Daniel Mezzolo shares a classic, simple pasta dish, perfect for an easy weeknight dinner. When you're cooking with so few ingredients, try to use the best quality products you can afford. San Marzano tomatoes will give you a fantastic sauce, as will garnishing your dish with real Parmesan cheese.

Rigatoni Pomodoro by Chef Daniel Mezzolo



1 lb (450 g) rigatoni
1 ball buffalo mozzarella, torn into bite sized pieces
2 cups Tomato sauce
for garnishing fresh basil, parmesal, extra virgin olive oil

Tomato Sauce
1 large can crushed tomatoes
1 small onion, finely diced
1 small serrano chili, optional
1/4 cup white wine
2-3 sprigs fresh basil
as needed olive oil
to taste salt and pepper


For the Tomato Sauce
  1. Add olive oil to a medium pot over medium heat. Sweat onions and chilies until translucent, about 5 minutes. Add white wine to deglaze, then add tomatoes.
  2. Bring up to a low simmer and cook, uncovered and stirring occasionally, for 2-3 hours. Sauce will be reduced and thickened slightly. Add fresh basil and season with salt and pepper to taste.
To Assemble Dish
  1. Cook the pasta until "al dente" according to package instructions in plently of boiling salted water. Drain, reserving a bit of cooking water.
  2. Toss pasta with tomato sauce, adding a splash cooking water if needed. Check seasoning and plate.
  3. Place buffalo mozzarella on top, and garnish with additional basil, grated parmesan and a touch of olive oil. Enjoy!

Yield: Serves 4


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