Cookbook:Rigatoni Pasta with Ricotta in Tomato Cream Sauce

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

Cookbook | Ingredients | Recipes | Pasta Recipes

Pasta with ricotta cheese in a tomato cream sauce topped with Parmesan cheese and parsley.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. In a large pot bring 2 quarts of lightly salted water to a boil.
  2. Cook Rigatoni pasta for 11 minutes (or until al dente), drain and set aside until needed.
  3. Over medium heat, melt butter and heat oil in a large skillet.
  4. Lightly sauté onions and garlic cloves, don't brown. Cook about 5 minutes.
  5. Drain canned tomatoes, dice and add to skillet with onions and garlic.
  6. Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.
  7. Stir in ricotta cheese. Mix well and simmer for 5 minutes.
  8. Stir in heavy cream and sugar. Mix well and simmer 5 minutes.
  9. Remove from heat and add to cooked Rigatoni pasta. Mix well.
  10. Stir in chopped parsley and sprinkle grated Parmesan cheese over top.
  11. Serve hot.