Rigatoni Pasta with Ricotta in Tomato Cream Sauce

• 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

Ingredients for 6 servings (2.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot bring 2 quarts of lightly salted water to a boil.

2. 2

   Cook rigatoni pasta for 11 minutes (or until al dente), drain and set aside until needed.

3. 3

   Over medium heat, melt butter and heat oil in a large skillet.

   Stovetop
4. 4

   Lightly sauté onions and garlic cloves, don't brown. Cook about 5 minutes.

5. 5

   Drain canned tomatoes, dice and add to skillet with onions and garlic.

   Stovetop
6. 6

   Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.

   Stovetop
7. 7

   Stir in ricotta cheese. Mix well and simmer for 5 minutes.

   Stovetop
8. 8

   Stir in heavy cream and sugar. Mix well and simmer 5 minutes.

   Stovetop
9. 9

   Remove from heat and add to cooked rigatoni pasta. Mix well.

10. 10

    Stir in chopped parsley and sprinkle grated Parmesan cheese over top.

11. 11

    Serve hot.