Working at KTSM gave me my first impression of what advertising sales is like. It also reaffirmed my decision never to go into advertising, which apparently lapsed when I went to work for an ad firm a few years ago. We’ll have more time to chat about that some other time (and over copious amounts of alcohol).
At the station, because of a thing in advertising they like to call "trade", Cappetto’s Italian restaurant catered every big affair - whether it was a party to celebrate a recent ratings spike or the annual Christmas party where we crammed every living soul who worked in the building into the studio. We sat in long, single rows, almost in each other’s lap, and waxed pathetic about the food…even though we didn’t pay for it.
I think we complained because no matter what the occasion, we always had Cappetto’s. And while the pizza almost always sucked, you could count on one thing: they would bring Rigatoni Isabella by the tub. Layered with three different cheeses, jalapeno, tomato and onion, it was one pasta dish that great for lunch, great for dinner or great at 4 a.m. if you were doing the morning show.
After 56 years in El Paso, Cappetto’s closed its doors today, leaving only one-third of the famed Rio Trio (We're the Rio Trio! Three families by the rio, Jaxon’s Avila’s and Cappetto’s too…inviting you to come and see how great food and service can be…everybody sing it if you know it!). With Avila’s still open, we’re left with only great memories of two El Paso staples in the food service industry...and this recipe for Rigatoni Isabella.
Back in my TV days, over a plate full of Rigatoni Isabella, I mentioned to our general sales manager, Larry Bracher, that I would love to have the recipe. A few days later, he dropped it off on my desk. I thought he slipped me the secret to building a nuclear bomb! After thanking him over and over and over, Larry winked (as only Larry could do) and said, “You know they print a cookbook, right? It’s for sale up front at the restaurant…and this recipe is in it, dork-o.”
Oh well. Some of you who bought the cookbook (now a collector’s item!) might already have the recipe. For those who don’t, here it is, with a long-winded story about crowded studios, free food and my dear friend Larry, who is probably sipping a short glass of Jack Daniel’s in that cantina in the sky.
Love ya, Larry…
Rigatoni Isabella
• 4 oz. rigatoni pasta
• 2 tablespoons butter
• 2 medium Roma tomatoes, diced
• 4 green onions, sliced
• 2 medium jalapenos, seeded and diced
• 2 oz. Swiss cheese, grated
• 2 oz. fresh mozzarella cheese, grated
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese, grated
Directions
1. Cook the pasta according to package directions until it is al dente, drain well.
2. In a large skillet, melt the butter over medium-high heat. Add the green onion and tomatoes and cook until the tomatoes are tender and the onion is translucent (a little more than 5 minutes).
3. Stir in the diced jalapenos and cheese and mix well.
4. When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.
5. Pour the cooked pasta in a large pan or bowl. Top with cheese, tomato, onion and jalapeno mixture. Serve with grated Parmesan cheese and sliced jalapeños for garnish.
