Rigatoni Cacio and Pepe and Rucola
Bring 6 quarts water to boil and add 2 tablespoons salt. Drop rigatoni into water and cook according to package instructions. Drain well and toss into warm serving bowl. Add oil and toss like a salad. Add cacio, pepper and arugula. Toss again and serve immediately.
Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini
Recipe courtesy of Rachael Ray