Europe / Main
Rigatoni Pasta with Ricotta in Tomato Cream Sauce
Pasta with ricotta cheese in a tomato cream sauce topped with Parmesan cheese and parsley.
Ingredients
- rigatoni or other pasta, or other pasta16 oz
- olive oil2 tbsp
- butter1 tbsp
- onion, finely chopped1 cup
- garlic, minced3 clove
- plum tomatoes, 28 oz; drained and chopped1 can
- tomato sauce1 1/2 cup
- basil, fresh; minced2 tbsp
- oregano, fresh; minced1/2 tsp
- salt1/2 tsp
- black pepper1/8 tsp
- ricotta16 oz
- heavy cream1 cup
- granulated sugar1 1/2 tsp
- parsley, chopped1/4 cup
- parmesan cheese, grated1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
In a large pot bring 2 quarts of lightly salted water to a boil.
Cook rigatoni pasta for 11 minutes (or until al dente), drain and set aside until needed.
Over medium heat, melt butter and heat oil in a large skillet.
Lightly sauté onions and garlic cloves, don't brown. Cook about 5 minutes.
Drain canned tomatoes, dice and add to skillet with onions and garlic.
Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.
Stir in ricotta cheese. Mix well and simmer for 5 minutes.
Stir in heavy cream and sugar. Mix well and simmer 5 minutes.
Remove from heat and add to cooked rigatoni pasta. Mix well.
Stir in chopped parsley and sprinkle grated Parmesan cheese over top.
Serve hot.
Broad classification · inferred Europe — Country unknown; only a broad area is inferred from ingredients/technique（evidence：rigatoni、ricotta、parmesan cheese）
