Rigatoni

short pasta (like penne or rigatoni) (about 320 grams) • eggplant • medium zucchini • feta cheese (about 200 grams) • Grated pecorino cheese, to taste • Salt and olive oil, to taste

cremini or white mushrooms • small zucchini • béchamel sauce • creamy gorgonzola cheese • cooked ham • Olive oil, • Fresh parsley, • Salt and pepper, • small carrot • garlic clove • small celery stalk • chopped parsley •

rigatoni pasta (400 g) • sweet pancetta, diced (200 g) • béchamel sauce (200 ml) • Salt, to taste • Grated Parmesan cheese, to taste • butter (about 14 g) • milk (200 ml) • butter (20 g) • all-purpose flour (20 g) • black pepper • nutmeg • salt

mushrooms, such as cremini or white button (about 300 g) • rigatoni pasta (about 400 g) • eggs (one per person) • Pecorino Romano cheese, grated (about 200 g) • Black pepper, to taste • Salt, to taste

rigatoni (120 g) • Parmesan cheese, • tomato sauce (200 ml) • White onion, • garlic clove • Extra-virgin olive oil • Salt • Basil • Black pepper • béchamel sauce (50 ml) • ground pork (100 g) • Parmesan cheese (50 g) •

whole grain oat mezzi rigatoni pasta • red bell pepper • cherry tomatoes • yellow onion • Extra virgin olive oil • Salt • plant-based feta cheese • fresh basil leaves • Hot water • toasted pine nuts

mezzi rigatoni (about 280 grams) • egg yolks and 1 whole egg • grated Parmesan cheese (about 50 grams) • pancetta (about 100 grams) • Black pepper, to taste • Salt and extra-virgin olive oil, to taste

rigatoni (about 200 grams) • gorgonzola mixed with mascarpone (about 50 grams) • grated Parmesan cheese (about 50 grams) • Dolomiti cheese or another mild semi-soft cheese (about 50 grams) • smoked scamorza cheese (about 50 grams) • little butter

rigatoni (about 330 grams) • eggplants • canned whole peeled tomatoes or crushed tomatoes (about 700 grams) • ricotta salata cheese (about 200 grams) • Extra-virgin olive oil, • Fresh basil • garlic cloves • Salt • Black pepper • Vegetable oil for frying

ripe tomatoes (preferably vine-ripened) • breadcrumbs (about 150 grams) • small bunch mixed basil, parsley, and oregano • Salt, to taste • olive oil (about 100 ml) • rigatoni (about 250 grams) • grated Parmesan cheese (about 120 grams) • ricotta cheese (about 300 grams; you can use mozzarella instead for a more traditional version) • tomato purée (about 400 grams) • extra virgin olive oil • bouillon cube • Fresh basil, to taste

Cherry tomatoes • Olive oil • garlic • Salt • Sugar • Eggplant • Rigatoni pasta

rigatoni (400 g) • meat sauce (ragù) (800 ml) • béchamel sauce (400 ml) • fresh provolone cheese (200 g) • cooked ham (200 g) • hard-boiled eggs • Grated Parmesan cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste • round baking pans, 9 inches (22 cm) each

short pasta (penne, fusilli, macaroni, rigatoni, or even farfalle if you like) • ready-made meat sauce (or your own frozen meat sauce, thawed) • (about 1 cup/250 grams) of béchamel sauce • grated Parmesan cheese • grated Pecorino Romano cheese • butter • Extra virgin olive oil, drizzled on top before baking • Freshly ground black pepper (or a four-pepper blend, if you prefer)

whole wheat mezzi rigatoni (about 300 grams) • shelled black mussels (about 200 grams) • cherry tomatoes (about 250 grams) • garlic • Black pepper, to taste

rigatoni (about 600 grams) • tomato purée (about 2 liters) • To taste, finely chopped celery, carrot, and onion • To taste, extra virgin olive oil • To taste, salt • To taste, black pepper • dry white wine (about 60 ml) • mixed ground meat (about 1 kg) • large eggs • balls fresh mozzarella cheese • grated Parmesan cheese (about 150 grams) • fresh basil leaves

rigatoni (300 g) • small head of broccoli • small zucchini • asparagus spears • vegetable broth, • extra-virgin olive oil, salt, and pepper • garlic cloves • grated Parmesan cheese, • butter (50 g) • all-purpose flour (50 g) • milk (500 ml) • salt •

To taste Tuscan prosciutto (or any high-quality cured ham) • Egg yolks (one per person, plus one extra for the pan) • generous amount of Tuscan pecorino cheese (or pecorino romano) • Rigatoni 3.5 oz (100 grams) per person • To taste freshly ground black pepper

firm black eggplants • short pasta (like penne or rigatoni) (400 grams) • ripe round tomatoes • hard-boiled eggs • fresh basil • salt • extra virgin olive oil • garlic clove • smoked ricotta cheese (200 grams)

sun-dried tomatoes in oil • pitted Taggiasca olives • rigatoni pasta (about 400 grams) • Salt • Olive oil • Pecorino cheese

Pecorino Romano cheese, • Black pepper, • mezzi rigatoni (about 200 grams)

rigatoni (about 450 grams) • ricotta cheese (about 250 grams) • sun-dried tomatoes in oil, drained (about 45 grams) • capers (about 12 grams) • anchovy fillets • olives • sliced almonds (about 15 grams) • grated Parmesan cheese (about 20 grams) • fresh basil leaves • Salt, to taste • Black pepper, to taste • Olive oil,

broccoli florets, cleaned (500 g) • short pasta, such as penne or rigatoni (350 g) • sun-dried tomato • garlic • red chili pepper • anchovy fillets in oil • Olive oil, • Salt, • (Optional: a sprinkle of grated cheese)

pasta (mezze maniche or rigatoni) • Romanesco broccoli • onion • garlic • Vegan cheese, to taste • Pine nuts or nuts (breadcrumbs for extra crunch), to taste • Olive oil, to taste • flour (about 70 grams) • olive oil (about 60 ml) • oat or soy milk (unsweetened) (about 500 ml) • salt • Nutmeg, to taste

cooked octopus (300 grams) • penne, rigatoni, shells, or paccheri pasta (200 grams) • fresh Tropea onion (or substitute with a sweet red onion) • datterino tomato sauce (400 ml) • Fresh chili pepper • fresh parsley

rigatoni (about 180 grams) • Simmenthal (3.2 oz or 90 grams) • cherry tomatoes • fresh green onion • pitted green olives • Salt and pepper • Extra virgin olive oil • Juice of less than half a lemon • fresh basil leaves

large eggplant • (about 700 grams) Piccadilly tomatoes • (about 200 grams) grilled bell peppers and zucchini (optional) • Extra-virgin olive oil • tomato paste • Red pepper flakes • garlic clove • (about 200 grams) rigatoni pasta • (about 200 grams) smoked mozzarella cheese (scamorza) • (about 50 grams) grated Parmesan cheese • fresh basil

gluten-free short pasta (preferably with holes, like penne or rigatoni, to better hold the sauce) (300 grams) • broccoli, before cleaning (500 grams) • smoked bacon, diced (120 grams) • chopped onion (about 1 oz or 30 grams) • Olive oil, • grated Parmesan cheese (about 3/4 oz or 20 grams) • Black pepper, to taste • cutting board with knife • large pot • large skillet • wooden spoon • slotted spoon •

rigatoni (about 320 grams) • eggplant (about 300 grams) • canned peeled tomatoes (about 500 grams) • grated ricotta salata cheese (about 150 grams) • Extra-virgin olive oil, • garlic clove • Salt • Fresh basil • Oil for frying

rigatoni (about 400 grams) • fresh Italian sausages • porcini mushrooms (about 200 grams) • unsalted butter (about 50 grams) • whole milk (about 1/2 liter) • all-purpose flour (about 50 grams) • leftover butternut squash purée (about 1/2 liter) • cornstarch • dried porcini mushrooms (about 20 grams) • grated Parmesan cheese (about 50 grams)

eggplant • cherry tomatoes (about 300 grams) • onion • garlic • Olive oil • Black pepper • Fresh basil • Parmesan cheese • rigatoni (about 160 grams) • All-purpose flour,