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Rigatoni in ricotta and tomato sauce

updated

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Ingredients for 4 servings:

  • 1 onion(s), diced
  • 2 tbsp olive oil
  • 400 g cream
  • 1 cup ricotta
  • 4 tbsp tomato paste
  • some salt and pepper
  • Oregano, dried
  • Basil, dried
  • 500 g rigatoni or other pasta
  • some basil leaves, chopped
  • some Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simply

Sauté the finely diced onion in the olive oil until softened, but do not allow to brown. Deglaze with the cream, then add the ricotta and tomato paste and mix everything thoroughly. Season to taste. Let the sauce reduce slightly, stirring occasionally to prevent it from burning. Meanwhile, cook the pasta in plenty of salted water until al dente. Drain in a sieve and toss with the sauce while still hot. Serve on plates and garnish with fresh, finely chopped basil leaves. Serve with grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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