Sal Scognamillo with Liza Minelli, Frank DiCola,
Tony Danza and Joe Scognamillo

Salvatore (Sal) Scognamillo is co-owner and third generation executive chef of the world-renowned Patsy's restaurant, still at its one and only location,
236 West 56th Street in New York City.

Trained by his father, Joe, and his grandfather, Pasquale "Patsy," before him, Sal Scognamillo has maintained the same level of comfort and quality that made Patsy's famous over 60 years ago. In almost twenty years as executive chef, Sal has had the opportunity to prepare meals for many of Patsy's most well-known customers including Frank Sinatra, Rush Limbaugh, Rosemary Clooney and Tony Danza.

For more information, visit www.patsys.com.

PATSY’S RIGATONI SORRENTINO

Ingredients:

4 cups tomato sauce (Patsy’s Marinara Sauce)
½ pound fresh ricotta cheese
1 pound rigatoni, cooked al dente
2 cups shredded mozzarella (about 1 pound)
1 ½ cups freshly grated Parmigiano-Reggiano

Procedure:

Preheat the broiler. In a large saucepan bring the sauce to a boil. Remove from the heat; pour half the sauce into a bowl, and reserve. Add the ricotta and the cooked rigatoni to the saucepan with the sauce, mix to combine, and bring to a simmer over low heat. Spoon the hot rigatoni-sauce mixture into a baking dish and add the reserved sauce. Top with the shredded mozzarella and grated Parmigiano-Reggiano and broil until the cheeses have melted, about 6 to 8 minutes. Serve immediately.