RCI-ND.001.0007.001
Rigatoni pasta with Ricotta in Tomato Cream Sauce
Pasta Recipes Pasta with Ricotta cheese in a tomato cream sauce topped with Parmesan cheese and par
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Rigatoni (or other) pasta16 ounces
- olive oil2 tablespoons
- butter1 tablespoon
- onions1 cupfinely chopped
- garlic cloves3 unitminced
- (28 oz) plum tomatoes1 candrained and chopped
- tomato sauce1 1/2 cups
- basil2 tablespoonsfinely diced
- oregano1/2 teaspoonfinely diced
- salt1/2 teaspoon
- black pepper1/8 teaspoon
- ricotta cheese16 ounces
- heavy cream1 cup
- granulated sugar1 1/2 teaspoons
- parsley1/4 cupchopped.
- Parmesan cheese1/2 cupgrated
Method
1
In a large pot bring 2 quarts of lightly salted water to a boil.
2
Cook Rigatoni pasta for 11-minutes (or until al dente), drain and set aside until needed.
3
Over medium heat, melt butter and heat oil in a large skillet.
4
Lightly sauté onions and garlic cloves, don't brown. Cook about 5-minutes.
5
Drain canned tomatoes, dice and add to skillet with onions and garlic.
6
Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.
7
Stir in ricotta cheese. Mix well and simmer for 5-minutes.
8
Stir in heavy cream and sugar. Mix well and simmer 5 minutes.
9
Remove from heat and add to cooked Rigatoni pasta. Mix well.
10
Stir in chopped parsley and sprinkle grated Parmesan cheese over top.
11
Serve hot.