If you're wondering, why I have rigatoni two days in a row, the explanation is very simple -- I've dropped too much pasta into the pot with boiling water. Once there, you can not take it back. So, I've boxed fully cooked paste and put it in the fridge.
Like yesterday, I've also used California sun-dried tomatoes with my pasta.
For the cheesiness, I've added Tex-Mex shredded cheese blend, made from Mozzarella, Cheddar, Monterey Jack with Jalapeno peppers.
Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.
Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.
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