Cookbook:Rigatoni pasta with Ricotta in Tomato Cream Sauce

From Wikibooks, the open-content textbooks collection

Rigatoni pasta with Ricotta in Tomato Cream Sauce
Category:	Pasta recipes
Servings:	6
Time:	45 minutes
Difficulty:

Cookbook | Recipes | Pasta Recipes

Rigatoni pasta with Ricotta in Tomato Cream Sauce

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

[edit] Ingredients

• 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

[edit] Procedure

• 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.