Add your cooked rigatoni to the marinara sauce and heat thoroughly if using precooked and cooled pasta. In a bowl, place a large scoop of polenta and top the polenta with a large dollop of mascarpone.

Give it all a stir. Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. When the pasta is almost ready, cut the remaining 100g ...

Seth samples the mezzi rigatoni from the Bloomingdale D.C. favorite, Red Hen. Host Seth Tillman heads to RED HEN, an Italian restaurant in Washington, DC's Bloomingdale neighborhood, where Chef ...