Montebello, organic rigatoni, 16 oz (454 g)

1. Bring a large pot of water to a boil, using at least 4 quarts of water per pound of pasta.
2. Add 1 1/2 tbsp salt per pound of pasta once the water has begun to boil.
3. Pour the pasta into the boiling water and stir immediately to prevent curdling.
4. Begin serving testing before the cooking time is complete, as tasting is the most reliable test.
5. Transfer the pasta immediately to a colander.
6. Sauce, serve and enjoy.

Cooking time: Start testing after 9 minutes. Recommended cooking time is 10-12 minutes.