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Nutrition Facts
Serving Size 1 (240g) Recipe makes 2 servings
Calories 539
Calories from Fat 256		(47%)
Amount Per Serving		%DV
	Total Fat 28.6g	43%
	Saturated Fat 16.8g	83%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 126mg		42%
Sodium 334mg		13%
Potassium 457mg		13%
Total Carbohydrate 48.4g		16%
	Dietary Fiber 3.9g	15%
	Sugars 4.6g
Protein 23.5g		46%
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By: KITTENCAL

Rigatoni Isabella

Recipe #247453 | 35 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: PaulaG
Aug 19, 2007

There is this wonderful Italian restaurant in town, Cappetto's, and this is one of their signature dishes. I enjoyed this and told the waiter how wonderful it was. To my surprise the chef came to our table and gave me the simple recipe. This recipe is for 2; however, can be easily adapted for more. Any tube pasta will work great for this dish; penne, rigatoni, etc. Garnish with a couple of fresh jalapeno slices.

SERVES 2 -3 (change servings and units)

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.

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Featured Reviews for This Recipe

From: ChicagoRN

On Mar 26, 2008

This was a tasty dish, however, I came close to giving it a 3. I would actually consider this a 3.5 star recipe but gave it the benefit of the doubt. Here's the problem I had with it....you have to cook the heck out of this sauce to ever get true fresh mozzarella to melt. No matter how long I cooked this, I still had some clumps of mozzarella lingering in it and it just didn't get smooth. I added bay scallops to this dish since my husband is not a fan of pasta dishes without meat, chicken or seafood in it. The scallops complemented the dish well. I used 2 large jalapenos and doubled the recipe and also added minced garlic (just can't have food without garlic!) and i feel the garlic also was an excellent addition. The flavor was good and the jalapenos were not overpowering...just couldn't get past that consistency part. I may try this again with another type of cheese that melts down better than mozzarella. Thanks for posting!

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From: MarraMamba

On Nov 10, 2007

Absolutely superb. I didnt have fresh mozzarella unfortunately but will make it again next week when i get some. The flavors came together so well. the swiss lifted it enough to handle the jalapeno bite and the other two cheese were yummy with the fresh tomato and onions. It looked so pretty before i mixed the cheeses into it so next time i will hold back a little of the tomato/green onion mix to put on top. its a keeper.

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From: MariaLuisa

On Aug 23, 2007

Very good. DH loved it. Had to substitute the jalapenos with fresh peperoncini, the scallions with white onion, and the fresh basil for 1 teaspoon dried ... but it was still buonissimo.

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From: Skooch

On Oct 9, 2007

Another great recipe! Made it exactly as written and wasn't disappointed! All the ingredients melded and the directions were easy to follow. Will definitely make again and again. Thanks for posting!

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