1 tomato (fresh), chopped per person, 1 for the pot
1 tbsp. each oil and garlic
1/2 lb. whipped butter
1 qt. whipping cream
2 lbs. Buffalo Mozzarella
4 bunches fresh basil
Parmesan cheese, grated 1 lb. or as needed to taste
3 lbs. Rigatoni

Saute garlic in oil until golden. Add tomatoes. Add very little salt and few grinds of pepper. Reduce this mixture by half; add butter and cream. Bring to a gently boil; add Mozzarella. When melted, add basil. Cook pasta; drain. Pour sauce over pasta; stir in Parmesan to taste. Serves 10.