Rigatoni Isabella

This is one of my good friends FAV meal at a local restaurant...so we hunted down a recipe, added a little, took away a little, and she loved it! Trim the jalapenos as you see fit...we left in all the seeds and ribs, but it was pretty hot!

12 ounces of rigatoni, cooked, drained, and reserve some cooking liquid...you will need it!

6 tablespoons of butter

6 roma tomatoes, seeded and chopped

12 scallions, chopped

6 jalapenos, chopped

8 ounces of swiss cheese, shredded

8 ounces of fresh mozzerella...I used little boccatinis

6 tablespoons of fresh, chopped basil

salt and pepper

parm to garnish

one jalapeno, sliced in big rings for garnish

In a large pan, melt the butter and saute the tomatoes and scallions for a few minutes. Add the jalapenos, and continue to cook. Add the rigatoni and the swiss and mozzarella. Toss until the cheese melts. Add the basil and season with salt and pepper...if you need some cooking liquid...add it to help the cheese melt! Place on a large serving platter and garnish with parm and jalapeno.