RIGATONI DI FRANCO

1 ½ lbs. chicken, thigh meat, ground 2 cups cherry tomatoes, halved 4 tbsps. fresh garlic, chopped fine 2 cups chicken broth 1 cup tomato sauce 4 tbsps. fresh basil, julienned 4 tbsps. olive oil 4 tbsps. Parmigiana cheese, grated Salt and pepper to taste 1 ½ pounds cooked rigatoni Add olive oil to pan to heat. Add ground chicken. Saute lightly for 4 minutes. Add salt and pepper to taste. Add cherry tomatoes and cook until tomatoes start to break down. Add chicken broth and tomato sauce. Cook until incorporated and hot. Add basil. Remove from heat, and add cooked Rigatoni. Mix gently. Top with grated Parmigiana. Four 8- ounce servings. walked three to fivemiles. Between his walks and gardening, “His legs were always a beautiful golden brown,” Pamella Capitanini said.

In the evening, he’d treat himself to a VO Manhattan.

When he ate out, he never complained about the food or service, according to his daughter- in- law, and “he was a very generous tipper.”

Every five years, he treated himself to a new Cadillac, usually in a champagne hue.

In addition to his brother, he is survived by daughters Gina and Lisa, sons Frank and Alfredo, fiancee Donna Curry, 11 grandchildren and three great- grandchildren. His first marriage ended in divorce.

The restaurant — whose front has been draped in purple- and- black bunting in his honor — will be closed Thursday for his funeral. Visitation is 4 to 8 p. m. Wednesday at Peterson- Bassi Chapels, with a funeral Mass at 10 a. m. Thursday at St. Vincent Ferrer Church in River Forest.