Bronze die-cut Pappardelle rigate pasta from Rustichella d’Abruzzo and classic ragù bolognese. Heat sauce gently with 1 tablespoon water per order. Stir in 1 tablespoon unsalted butter per order. Cook pasta as described on package, drain, and toss with sauce.. Sprinkle with Parmesan and finely chopped parsley.
500 g dried pappardelle rigate, 32 oz homemade ragù (frozen), and 4 oz Red Cow Parmigiano-Reggiano cheese. SERVES 4