Title: Rigatoni cacio and pepe and rucola
 Categories: Molto
      Yield: 4 Servings
 
      1 lb Rigatoni
    1/2 c  Virgin olive oil
      2 c  Grated Cacio di Roma
      4 tb Freshly grated black pepper
      2 bn Arugula, washed, spun dry
           And chopped
 
  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.
  
  Yield: 4 servings