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Instructions
- Bring a large pot of water to a boil, add rigatoni and cook according to package directions.
- Meanwhile, sauté 1 minced shallot with 4 tbs. extra-virgin olive oil.
- Add 2 cups of canned chopped tomato, season with salt and pepper and simmer for few minutes.
- Drain al dente rigatoni pasta, toss with tomato sauce
- Fold in 1 cup of amaranth sprouts and sprinkle with Parmigiano cheese before serving.
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