A creamy and flavorful pasta dish that combines the richness of cheeses with the freshness of basil and tomatoes.
Boil the rigatoni in a large pot of salted water until al dente, then drain.
Save a cup of pasta water before draining to adjust the sauce consistency later.
Melt the butter in a large skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the sliced scallions and diced tomatoes to the skillet, cooking until softened.
Cook until the tomatoes release their juices for a flavorful base.
Stir in the grated Swiss cheese and fresh mozzarella, mixing until melted.
Add a splash of pasta water if the mixture is too thick.
Combine the cooked pasta with the cheese mixture, stirring to coat evenly.
Ensure the pasta is well-coated for maximum flavor.
Add the chopped basil and season with black pepper and salt to taste.
Add basil at the end to preserve its fresh flavor.
Serve the pasta hot, garnished with grated Parmigiano-Reggiano.
Serve immediately for the best texture and flavor.
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