Rigatoni Alla Ricotta Recipe
Rigatoni Tossed with Ricotta Cheese in Tomato Sauce.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 3
Add Tomato Sauce
Pour in the tomato sauce into the skillet with the garlic. Stir well and let it simmer for about 5 minutes to allow the flavors to meld.
- 4
Combine with Ricotta
Remove the skillet from heat and stir in the ricotta cheese until well combined with the tomato sauce. Season with salt and black pepper.
- 5
Combine Pasta and Sauce
Once the rigatoni is cooked, reserve 1/2 cup of pasta water, then drain the pasta. Add the rigatoni to the skillet with the ricotta tomato sauce. Toss well to combine. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.
- 6
Finish and Serve
Add fresh basil leaves and toss again. Serve hot, garnished with grated Parmesan cheese on top.