BBQ Rigatoni

• 6 1/2 cups/1,462.5 grams water
• One 17.6-ounce/500-gram jar barbecue sauce
• 1 pound/453 grams dried rigatoni
• 6 tablespoons/84 grams unsalted butter

1. Stir together the water and the barbecue sauce.
2. Submerge the rigatoni in the barbecue water and refrigerate for 4 hours.
3. Drain the pasta from the liquid, reserving the barbecue water, and store the hydrated rigatoni in a zip-top bag in the refrigerator.
4. In a large pot, combine the reserved barbecue water and enough clean water to equal roughly 4 quarts (4 liters).
5. Bring to a boil over high heat, then add the soaked rigatoni.
6. It will cook in less than 3 minutes.
7. Taste for texture.
8. When cooked to your satisfaction, drain the pasta and toss with the butter.
9. Serve immediately.

water, barbecue sauce, rigatoni, butter

Taken from www.epicurious.com/recipes/food/views/bbq-rigatoni-374149 (may not work)