Rigatoni With Ricotta Salata

1. 1

   Bring 4 quarts of water to a boil in a big pot.

2. 2

   Add in 1 tablespoon salt and the pasta to the boiling water; cook until al dente.

3. 3

   Reserve 1/2 cup of the cooking water; drain the pasta and transfer back to the cooking pot.

4. 4

   Mix in the oil, ricotta salata, pecornio, salt, and pepper to taste, and enough reserved water to keep the mixture moist.

5. 5

   Divide among 4 warmed pasta bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.