Guest-Worthy Recipe: Chef Sal Scognamillo


Chef Sal Scognamillo



Chef Scognamillo’s Guest-Worthy Recipe:

Patsy’s Rigatoni Sorrentino


“I love pasta, and one of my favorite dishes on the menu is the rigatoni sorrentino, which is rigatoni pasta baked classically with tomato, basil, ricotta, and melted mozzarella and parmesan on top. This is one of many dishes that have been on our menu since opening day in 1944.”


4 c tomato sauce (Patsy’s marinara sauce)

1/2 lb fresh ricotta cheese

1 lb rigatoni, cooked al dente

2 c shredded mozzarella cheese (about one pound)

1 1/2 c freshly grated Parmigiano-Reggiano cheese


Preheat the broiler. In a large saucepan, bring the sauce to a boil and then remove from heat. Pour half the sauce into a bowl, and reserve. Add the ricotta and cooked rigatoni to the saucepan with the sauce, mix to combine, and bring to a simmer over low heat. Spoon the hot mixture into a baking dish and add the reserved sauce. Top with shredded mozzarella and grated Parmigiano-Reggiano and broil until the cheeses has melted, about six to eight minutes. Serve immediately.

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