Rigatoni with Bolognese Ragù

Rigatoni with Bolognese Ragù

• Boil Water: Fill a pot with salted water and bring it to a boil.
• Cook Rigatoni: Add the rigatoni and cook for 10–12 minutes (or until al dente).
• Heat Ragù: In a separate pan, warm the Bolognese ragù gently until hot.
• Italian Tip – Add Pasta Water: Save a small splash of pasta water to loosen the ragù.
• Combine: Drain the rigatoni and add them to the hot ragù. Toss for 30–60 seconds to let them “marry.”
• Italian Tip – Butter: Add a small knob of butter for extra silkiness.
• Serve: Plate, top with freshly grated Parmigiano, and enjoy!