Cookbook:Rigatoni Pasta with Ricotta in Tomato Cream Sauce

| Pasta Recipes

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

Ingredients

 * 16 oz rigatoni (or other) pasta
 * 2 tbsp olive oil
 * 1 tbsp butter
 * 1 cup finely-chopped onions
 * 3 garlic cloves, minced
 * 1 can (28 oz) plum tomatoes, drained and chopped
 * 1 ½ cups tomato sauce
 * 2 tbsp fresh minced basil
 * ½ tsp fresh minced oregano
 * ½ tsp salt
 * ⅛ tsp black pepper
 * 16 oz ricotta cheese
 * 1 cup heavy cream
 * 1 ½ tsp granulated sugar
 * ¼ cup parsley, chopped
 * ½ cup grated Parmesan cheese

Procedure

 * 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.