As you can tell from the picture, I used a substitute for Rigattoni. It’s okay because the important thing is the sauce. Use whatever form pasta you’d like.
I can’t remember how I found out about the Harry’s Bar Cookbook. I ordered it online several years ago. It might have something to do with the fact that I love Venice and Harry’s Bar is in Venice. Harry’s Bar is famous because that’s where the Bellini cocktail was invented in 1948 and also where Carpaccio was invented in 1950.
It’s fun to look through the pages of the book and fantasize about simple ingredients that come together to create unbelievable tastes. Follow this recipe step-by-step and you will see. I’ve made this dish often for guests and have watched them scrape the serving dish for one last taste.