Rigatoni Pasta with Ricotta in Tomato Cream Sauce
Pasta with ricotta cheese in a tomato cream sauce topped with Parmesan cheese and parsley.
Total Time
45 minutes
Servings
6
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
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.
11 minutes
Over medium heat, melt butter and heat oil in a large skillet.
Lightly sauté onions and garlic cloves, don't brown. Cook about 5 minutes.
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.
20 minutes
Stir in ricotta cheese. Mix well and simmer for 5 minutes.
5 minutes
Stir in heavy cream and sugar. Mix well and simmer 5 minutes.
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.