Sunday, March 19, 2006

Rigatoni pasta with Ricotta in Tomato Cream Sauce

Pasta with Ricotta cheese in a tomato cream sauce topped with parmasean cheese and parsley.

Ingredients (serve 6)

16 ounces Rigatoni (or other) pasta
2 tablespoons olive oil
1 tablespoon butter
1 cup onions, finely chopped
3 garlic cloves, minced
1 can (28 oz) plum tomatoes, drained and chopped
1 1/2 cups tomato sauce
2 tablespoons basil, finely diced
1/2 teaspoon oregano, finely diced
1/2 teaspoon salt
1/8 teaspoon black pepper
16 ounces ricotta cheese
1 cup heavy cream
1 1/2 teaspoons granulated sugar
1/4 cup parsley, chopped.
1/2 cup parmesan cheese, grated


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 saute 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.

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