RCI-ND.002.0114.001
Rigatoni pasta with Ricotta in Tomato Cream Sauce
Pasta with Ricotta cheese in a tomato cream sauce topped with Parmesan cheese and parsley.
Prep35 min
Cook30 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 16 ounces
- 2 tablespoons
- 1 tablespoon
- onions1 cupfinely chopped
- garlic cloves3 unitminced
- (28 oz) plum tomatoes1 candrained and chopped
- 1 1/2 cups
- basil2 tablespoonsfinely diced
- oregano1/2 teaspoonfinely diced
- 1/2 teaspoon
- 1/8 teaspoon
- 16 ounces
- 1 cup
- 1 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.
10 minutes
2
Cook Rigatoni pasta for 11-minutes (or until al dente), drain and set aside until needed.
11 minutes
3
Over medium heat, melt butter and heat oil in a large skillet.
2 minutes
4
Lightly sauté onions and garlic cloves, don't brown. Cook about 5-minutes.
5 minutes
5
Drain canned tomatoes, dice and add to skillet with onions and garlic.
3 minutes
6
Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.
20 minutes
7
Stir in ricotta cheese. Mix well and simmer for 5-minutes.
5 minutes
8
Stir in heavy cream and sugar. Mix well and simmer 5 minutes.
5 minutes
9
Remove from heat and add to cooked Rigatoni pasta. Mix well.
2 minutes
10
Stir in chopped parsley and sprinkle grated Parmesan cheese over top.
2 minutes
11
Serve hot.
1 minutes